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Olive & Cherry Bruschetta


Dried tart cherries and lime provide a counterpoint to the olive and pepper tapenade that tops the goat cheese on this toasty bruschetta.

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  • 32 3/4-inch thick slices (16 ounces) rustic baguette-style sourdough bread
  • 6 tablespoons olive oil, divided
  • Salt and ground black pepper
  • 1 cup Lindsay Pimiento Stuffed Spanish Manzanilla Olives, sliced
  • 1/2 cup Lindsay Greek Kalamata Pitted Olives, chopped
  • 1/2 cup dried tart cherries, snipped
  • 1/4 cup bottled whole hot cherry peppers, seeded and chopped
  • 1 large shallot, quartered and thinly sliced
  • 1 tablespoon fresh basil, snipped
  • 1 teaspoon fresh lime peel, finely shredded
  • 2 teaspoons fresh lime juice
  • 6 ounces goat cheese (chevre)
  • 2 ounces very thinly sliced prosciutto, cut into 32 pieces
  • 2 tablespoons snipped fresh chives


Servings 32
Preparation time 45mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 425°F. Place baguette slices on a very large baking sheet.

Brush slices with 4 tablespoons olive oil, then season lightly with salt and black pepper.

Toast bread on middle rack of oven about 5 minutes, until crisp and light brown, turning once. Remove from oven; set aside.

For olive-cherry tapenade, in a medium bowl stir together the remaining 2 tablespoons olive oil, olives, cherries, peppers, shallot, basil, lime peel, and lime juice.

Spread goat cheese on toast slices. Top with prosciutto and olive-cherry tapenade; sprinkle with snipped chives.

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