Olive Bruschetta
Author: Amye Melton
Ingredients
- 24 slices French bread, cut ¼-inch thick
- 3 tbsp. olive oil
- 1 c. chopped pitted ripe olives
- ½ c. chopped pimento-stuffed green olives
- 2 garlic cloves, pressed
- 1 tbsp. Italian salad dressing (I use Olive Garden brand)
- ¾ c. cream cheese, room temperature
- Cherry tomatoes, cut into quarters, optional
Instructions
- Preheat oven to 375° F. Place bread slices on baking sheet. Lightly brush tops of bread slices with olive oil. Bake 10 to 12 minutes or until lightly browned and crisp. Remove bread from oven and set aside.
- Meanwhile, in a small bowl, mix olives, garlic, and dressing.
- Spread cream cheese evenly over toast slices. Top with a tablespoon olive mixture. Garnish with a cherry tomato, if desired.
Notes
*You may use all pitted ripe olives or all pimento-stuffed green if desired.
*If you prefer to serve these appetizers warm, After you top the cream cheese with the olive mixture return to the oven for about 6 minutes, or until warm. Remove from oven, add tomato half, and serve.
*If you prefer to serve these appetizers warm, After you top the cream cheese with the olive mixture return to the oven for about 6 minutes, or until warm. Remove from oven, add tomato half, and serve.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/olive-bruschetta/