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Bruchetta Appetizer


Great appetizer for an italian dinner

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Rate this recipe 4.7/5 (7 Votes)
Bruchetta Appetizer 1 Picture


  • Olive Paste
  • 1 cup pitted ripe olives
  • 2 teaspoons balsamic vinegar
  • 2 cloves garlic
  • 1 teaspoon capers
  • 1 Tablespoon olive oil
  • Tomato Topping
  • 2 medium tomatoes (can use red and yellow) -- chopped
  • 1/3 cup green onion -- chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon Italian seasoning
  • 1/8 teaspoon pepper
  • Toasts
  • 1 loaf Italian or French bread
  • 2 tablespoons olive oil
  • Parmesan cheese



Step 1

Olive Paste
Combine olives, vinegar, garlic, capers and 1 Tablespoon olive oil in blender or processor. Cover and blend or process until smooth, running a spatula down sides of bowl halfway through. Put in air- tight container for up to two days, if desired.

Tomato Topping
Stir chopped tomatoes, chopped green onions, 1 Tablespoon olive oil, Italian seasoning, and pepper together. Put in airtight container for up to 2 days.

Slice bread into 1/4 inch slices. Brush with olive oil and put on ungreased cookie sheet. bake at 425 degrees until lightly browned, about 5 minutes.

To Assemble:
Spread each piece of toast with a thin layer of olive paste. Top with 2 tablespoons of tomato mixture. Sprinkle with Parmesan cheese, and bake at 425 degrees for 2-3 minutes.


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