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Olive Bruschetta

Olive Bruschetta - These flavorful bites are made for olive lovers, with a blend of Castelvetrano olives, Kalamata olives, red bell pepper, and capers served on baguette slices for an easy appetizer! This yields 24 bruschetta.
Olive Bruschetta on a wood serving board.
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5 from 1 vote
Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 207kcal
Author Liren Baker

Ingredients

For the tapenade:

  • 1 cup Castelvetrano olives drained
  • 3/4 cup Kalamata olives drained
  • 2 tablespoons small diced roasted red pepper
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons capers
  • 1 clove garlic minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon

    fresh oregano


  • 2 fresh basil leaves
  • 2 tablespoons flat leaf parsley
  • 1/3 cup extra virgin olive oil

    plus more for the baguette and drizzling


  • kosher salt
  • freshly ground black pepper

For the bruschetta:

  • 1 baguette sliced into 24 1/4-inch rounds
  • 1 clove garlic halved
  • 2 tablespoons finely diced feta cheese optional

Instructions

  • In the bowl of a food processor, add the olives, roasted red pepper, shallot, capers, garlic, vinegar, oregano, basil, parsley, and olive oil. Give it a few pulses until the olives are finely chopped, but still chunky. Season to taste with kosher salt and freshly ground black pepper. Let it sit at room temperature for at least 30 minutes while you prepare the baguette.
  • Brush the slices of bread with olive oil and rub with garlic. Place on a baking tray and toast under a broiler or on a grill pan until golden.
  • Top each piece of toast with about 1 tablespoon of the olive tapenade. Garnish with feta cheese, if desired. Enjoy!

Notes

Make it vegan: Omit the feta cheese for a vegan-friendly appetizer!
Make it ahead: The olive topping and bruschetta toast can both be prepared ahead of time. Store the olive topping in an airtight container in the refrigerator. Before serving, allow it to come to room temperature; the olive oil will “melt” to its normal liquid state once it is at room temperature. Store the fully cooled toasts in an airtight container to keep it crisp and fresh.

Nutrition

Calories: 207kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 716mg | Potassium: 74mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante