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Recipes
Sun Dried Tomato & Mixed Olive Bruschetta

14 INGREDIENTS • 6 STEPS • 55MINS

Sun Dried Tomato & Mixed Olive Bruschetta

Recipe
The rich and sweet tang of sun-dried tomatoes and salty brine of the olive are exactly the flavor I wanted for this summer bruschetta. To create this rustic tapenade, give your tomatoes and olives a rough chop. You can blend the ingredients in a food processor if preferred, but I wanted to taste the unique flavor of every bite.
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The rich and sweet tang of sun-dried tomatoes and salty brine of the olive are exactly the flavor I wanted for this summer bruschetta. To create this rustic tapenade, give your tomatoes and olives a rough chop. You can blend the ingredients in a food processor if preferred, but I wanted to taste the unique flavor of every bite.
55MINS
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
12
us / metric
French Bread
2
Large French Bread, sliced
Olive Oil
2/3 cup
Garlic
2 Tbsp
Garlic, minced
Salt
to taste
Sun-Dried Tomatoes
4 cups
Sun-Dried Tomatoes, drained, chopped
Green Olives
1/2 cup
Green Olives, chopped
Kalamata Olives
1/2 cup
Olive Oil
3 Tbsp
Capers
2 Tbsp
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Honey
as needed
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
214
Fat
18.0 g
Protein
2.8 g
Carbs
12.8 g
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Sun Dried Tomato & Mixed Olive Bruschetta
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Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/
Cooking InstructionsHide images
step 1
Heat oven to 400 degrees F (200 degrees C).
step 2
Stir together the Olive Oil (2/3 cup) and Garlic (4 tsp). Heat for 20 seconds in the microwave. Stir. Brush both sides of the French Bread (2) lightly with olive oil. Sprinkle both sides with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Spoon some of the garlic onto the top side of the bruschetta as desired.
step 4
Place on a baking sheet and bake for about 12 minutes until toasted on each side. Broil for 1 to 3 minutes if a crunchier bread is desired.
step 5
Combine Garlic (2 tsp), Sun-Dried Tomatoes (4 cups), Green Olives (1/2 cup), Kalamata Olives (1/2 cup), Olive Oil (3 Tbsp), Capers (2 Tbsp), Balsamic Vinegar (1 Tbsp), Honey (as needed), Ground Black Pepper (as needed), Crushed Red Pepper Flakes (1 pinch) in a medium bowl. Stir to mix well.
step 5 Combine Garlic (2 tsp), Sun-Dried Tomatoes (4 cups), Green Olives (1/2 cup), Kalamata Olives (1/2 cup), Olive Oil (3 Tbsp), Capers (2 Tbsp), Balsamic Vinegar (1 Tbsp), Honey (as needed), Ground Black Pepper (as needed), Crushed Red Pepper Flakes (1 pinch) in a medium bowl. Stir to mix well.
step 6
Spread over toasted bruschetta and enjoy!
Tags
Appetizers
Dairy-Free
4th of July
Lunch
Bread
Microwave
Snack
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Italian
Labor Day
Memorial Day
Sandwiches & Wraps
Summer
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