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Bruschetta with olives and cherry tomatoes recipe

Bruschetta with olives and cherry tomatoes recipe

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This Italian bruschetta is a great and very easy-to-prepare way to greet your guests and start your dinner!

5 people made this

IngredientsServes: 6

  • 150g cherry tomatoes, halved
  • 10 big pitted green olives, halved
  • 1 to 2 garlic cloves
  • 10 leaves of fresh basil, chopped
  • 200g Italian bread, sliced 1cm thick
  • 1 teaspoon extra virgin olive oil
  • 1 pinch salt

MethodPrep:10min ›Cook:5min ›Extra time:15min chilling › Ready in:30min

  1. Combine the tomatoes, olives, garlic and basil. Place in the fridge for 15 minutes.
  2. Toast the sliced bread. Remove the garlic from the mixture, and spoon the mixture onto the toasted bread. Add salt and oil to taste. Serve.

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Bruschetta with cherry tomatoes, basil, olives and feta

An easy dinner party starter. Difficulty Easy Dietary Nut-free

Bruschetta is an easy dinner party starter or a great light dinner accompanied by olive tapenade, ricotta or slices of cured meat. Instead of ciabatta, try a sliced baguette or olive or rosemary bread. Add sea salt to the bread when grilling.

Bruschetta Recipe Ingredients

Because this tomato bruschetta recipe is so simple, the quality of your ingredients really counts. Here’s what you’ll need to make it:

  • Good bread – Look for a small to medium-sized loaf of rustic country bread. If you can’t find good bread at the bakery or grocery store, try making your own!
  • Extra-virgin olive oil – Now’s the time to break out the good stuff! You really taste the olive oil here, so I recommend using one that’s fruity and flavorful.
  • Tomatoes – Always, always make this recipe in the summertime, when tomatoes are sweet, juicy, and full of flavor. Use the best ones you can find!
  • Garlic – You’ll need two garlic cloves to make this recipe. Grate one to add to the tomato topping and rub the other on the freshly grilled bread. – Because tomatoes and basil are a match made in heaven! I leave small leaves whole and chiffonade larger ones.
  • Olives and capers – They add briny, savory depth of flavor.
  • Red wine vinegar – It gives the topping a tangy kick.
  • Flaky sea salt and freshly ground black pepper – They make all the flavors pop!

Find the complete recipe with measurements below.

Ol-eve Bruschetta Board

Place the cherries in a jar. Combine the rest of the ingredients in a small pan and heat to boiling. Stir until the honey is melted and pour the mixture (while hot) over the cherries. Put the lid on and let cool. Place in the fridge for at least 24 hours before serving. The cherries will keep for a few weeks in the fridge in the vinegar mixture. Note: If desired you can add more honey for a mellower flavour.

Whisk all ingredients except the tomatoes in a bowl. Add the tomatoes, mix and set aside for about half an hour before serving to marinate.

Mix the ingredients in a small bowl and set aside for about half an hour before serving. Add extra honey if it’s too sour. Note: This salsa is also nice with grilled chicken or fish.

Mix everything except the oil and vinegar together. Spoon the mixture onto a small plate and add the olive oil and balsamic vinegar on top. To serve spoon some of the dip onto the toasted bread.

* If there are marinated tomatoes, salsa or olive oil dip leftover you can mix it all with some cooked pasta and make a tasty salad.

* Other ingredients for the bruschetta board (use all or a combination, or substitute with your favourite accompaniments):

Sliced tomato (try heirloom varieties for something different)

Fresh fruit (here there are cherries, apricots, blueberries, blackberries, kiwi)

1 (6 oz.) can Lindsay® Naturals Green Ripe California or other Lindsay® Green Pitted Olives, sliced

1 (12 oz.) package cherry or grape tomatoes, halved or quartered.

1/4 cup finely chopped red onion

3 tablespoons finely chopped flat leaf parsley, divided

3 tablespoons grated Parmesan cheese, divided

2 tablespoons drained Lindsay ® Capers

Salt and freshly ground black pepper

2 tablespoons balsamic vinegar

1 (12-inch long) loaf French or Italian bread, sliced (1/2-inch thick)

1 large clove garlic, peeled

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Tomato & Olive Tapenade Bruschetta

We know, you saw this recipe and you were like, “Wait, What. ” Then you told yourself, “I have GOT to try this!!” We absolutely don’t blame you. Is there really anything better than deliciously sweet roasted tomatoes, tangy kalamata olives, fragrant fresh basil and rosemary and creamy feta cheese? Pile this off the hook mixture on top of some grilled artisan bread and you are not going to believe how happy it makes you! Some people happen to get a little over excited about food and I might be one of them. Not even worried that you might be judging either. Just take my word for it on this one…add it to your list. Wanna know the best part? This tomato and olive tapenade bruschetta happens to be super easy to make! Yay!!

So in a few simple steps you too can be in tomato and olive tapenade bruschetta heaven. Toss baby heirloom or cherry tomatoes in a bit of olive oil and kosher salt and roast until they get all squishy and broken down.

While the tomatoes are getting all hot and bothered you can chop your other ingredients and do a little mix-mix in a bowl.

You can also work on toasting up artisan bread slices in a skillet until they turn a little crispy and golden brown. If you can handle those few steps then you are in luck, because it’s that easy!

Add the tomatoes to the bowl and drizzle a bit more olive oil to the mixture and season with S&P. Now comes the fun part….start spooning the tapenade on the bread. I’m in love with the pretty bright colors of the tapenade. Not only is this creation pretty on the outside, it’s pretty on the inside too….when you actually try it you are going to freak out! Don’t just take our word for it, go try it for yourself….like now.

  • 2 pints cherry tomatoes, quartered
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped basil
  • 10 oil-cured black olives, pitted and finely chopped
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • Eight 1/2-inch-thick slices of peasant bread, toasted
  • 8 thin slices of prosciutto

In a medium bowl, toss the tomatoes with the garlic, basil, olives, olive oil and salt and pepper. Let stand until juicy, about 15 minutes. Mound the tomato mixture on the toasts, top with the slices of prosciutto and serve.

What is bruschetta?

Traditional Italian bruschetta is toasted bread with garlic and other toppings. It's typically made with a rustic bread, while crostini are made from smaller bread such as baguette.

And even though we often associate the word bruschetta with a tomato basil topping mixture, you can find recipes for all sorts of toppings made with mushrooms, eggplant, zucchini, or even meat and cheese.

But for this bruschetta toast recipe, I'm sticking to the classic tomato basil combination. However, feel free to use your imagination and add your preferred ingredients to the mix. I've even included some of my favorite variations to inspire you.

Feta Kalamata Bruschetta (Greek Style)

This recipe for Feta Kalamata Bruschetta (aka Greek Style) can be made no time at all and is packed with flavor. Creamy Feta, sweet, juicy tomatoes with just the right amount of salty kalamata olives! Put on top of your favorite toast or serve it alone as a simple salad!


  • 2 cups of tomatoes, (3 large, 2 clamshells of cherry tomatoes or 4-5 roma), cut to bite sized pieces
  • 3 Tablespoons onions, , minced (about 1/3 small onion)
  • 16 kalamata Olives, , pits removed and chopped into small pieces
  • 1/2 teaspoon dried oregano
  • 1 Tablespoon Fresh Basil, , minced
  • 1/3 cup Feta Cheese, , crumbled
  • Salt Pepper to taste

Herbed Toasts

  • 1 loaf french baguette
  • 2 Tablespoons Butter, melted
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Rosemary, chopped fine
  • salt and pepper to taste


  1. Stir all ingredients together in a bowl except for the salt and pepper.
  2. Allow to sit for 10 minutes up to 8 hours for the flavors to meld together.
  3. Right before serving season the tomato mixture with salt and pepper to taste.
  4. !IMPORTANT TIP: If you add the salt in while it is melding it will cause the tomatoes to release all of their juices. Which in turn has the tomatoes get mushy. That's why it is so important to add the salt at the last minute. 🙂
  5. Spoon on to herb toasts or sliced cucumber pieces and serve immediately!

Herbed Toasts

  1. Preheat oven to 325*
  2. Slice baguette into 1/4" slices. Be sure to cut all slices the same width so they bake evenly.Place sliced baguette onto baking sheet.
  3. Stir together all ingredients except for salt and pepper.
  4. With a brush, brush butter/oil/herb mixture on to one side of bread slices.
  5. Lastly, sprinkle all toasts with seasoned salt and pepper.
  6. Bake for 15-20 minutes until golden brown and crunchy.
  7. Can be made ahead and stored for several days in an airtight container. You can rewarm in the oven if desired for 5 minutes!

Nutrition Information:


Serving Size:

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Sunday 17th of April 2016

We made chicken bruschetta today found on an IG post, loved it! The kids helped make it and it was so simple and good.

Sunday 17th of April 2016

I love anything with olives and cheese. I have half a block of feta in my fridge from a watermelon/feta salad i made the other day. now i know where the leftover cheese is going!

Saturday 16th of April 2016

Yum and amaozng and definitely mystyle I made something like this last week and I'm already wanting it again.

Monday 11th of April 2016

This looks yummy and ver healthy! I appreciate great food like this!

Monday 11th of April 2016

If you have fresh ingredients, simple recipes are the best.

Sunday 17th of April 2016

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Hi! I&rsquom Michele

I believe no matter how busy you are you can entertain without stress while making great tasting food that people will rave about.