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  Pitted ripe olives 1 Cup (16 tbs)
  Balsamic vinegar/Red wine vinegar 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Capers 1 Teaspoon, drained
  Olive oil 1 Teaspoon
  Chopped tomatoes 1 1⁄3 Cup (21.33 tbs) (Red And Or Yellow Ones)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Snipped fresh basil/Oregano / 1 teaspoon dried basil / oregano, crushed 1 Tablespoon
  Olive oil 1 Tablespoon
  Pepper 1⁄8 Teaspoon
  Loaf baguette style french bread 8 Ounce (1 Loaf)
  Olive oil 2 Tablespoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

For olive paste, in a food processor bowl or blender container combine olives, vinegar, garlic, capers, and the 1 teaspoon olive oil.
Cover and process or blend until a nearly smooth paste forms, stopping and scraping the sides as necessary.
For topping, in a small bowl stir together chopped tomatoes, green onions, basil or oregano, the 1 tablespoon olive oil, and the pepper.
For toast, cut bread into 1/2-inch slices.
Using the 2 tablespoons olive oil, lightly brush both sides of each bread slice with oil.
Place on an ungreased baking sheet.
Bake in a 425° oven about 5 minutes or until crisp and light brown, turning once.
To assemble, spread each piece of toast with a thin layer of olive paste.
Top each with about 2 tablespoons of the topping; sprinkle with Parmesan cheese.
Return slices to the ungreased baking sheet.
Bake for 2 to 3 minutes more or until cheese starts to melt and topping is heated through.
Serve warm.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 853

% Daily Value*

Total Fat 99 g152.6%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 3573 mg148.9%

Total Carbohydrates 143 g47.6%

Dietary Fiber 4.2 g16.7%

Sugars 9 g

Protein 44 g87.8%

Vitamin A 80.3% Vitamin C 78.8%

Calcium 79.6% Iron 14.8%

*Based on a 2000 Calorie diet

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