Bruschetta with olives is an AMAZING appetizer and so easy to make. A great use for garden tomatoes and basil.
This bruschetta recipe is so delicious, it is one of our favorite easy appetizers. I love serving it with baked mostaccioli or chicken lasagna. If you have a garden, this is a great way to use some of those garden tomatoes and basil. I wish I could tell you that our garden was over flowing with beautiful tomatoes, but for some reason this year our garden is not doing so well.
Along with the sweet basil and juicy tomatoes, this bruschetta has diced green olives. I love how the saltiness of the olives balances out the tomatoes, balsamic vinegar and basil, it really is such a delicious combination. I have been known to make this and not even use bread, all I need is a spoon 🙂
Tomatoes – You will want to use, fresh, ripe tomatoes for this recipe. Since you are only using a few ingredients, you want to make sure to use high quality.
Basil – Use fresh basil for this bruschetta. You will want to cut the basil into ribbons by rolling the leaves up together and then slicing the rolled basil.
Green olives – I prefer green olives but you could substitute with black olives or kalamata olives.
Balsamic vinegar – This adds a slight tang to the mixture and is so good.
Olive oil – Be sure to use a good quality olive oil. You can substitute with extra virgin olive oil.
Garlic – You will need minced garlic. I like using fresh garlic but you could substitute with jarred.
Salt and pepper – These are used to season the dish.
Bread – A nice French or Italian baguette works well.
How to make bruschetta with olives
- Start by toasting the bread. Preheat the oven to 375 degrees F.
- Slice the bread into 1/2-inch thick pieces. Brush each side of the bread with olive oil and place the slices on a baking sheet.
- Bake for about 3 minutes on each side.
- In a bowl, mix together chopped olives, tomatoes, basil, olive oil, garlic, salt and pepper.
- Top slice of bread with olive mixture and serve.
How to store
This olive mixture should be stored in an airtight container in the refrigerator. It will last 3-4 days. Make sure to store the olive mixture separate from the bread.
- Dice the olives and tomatoes small so they are easy to eat.
- You can adjust the amount of olives to taste. If you like more feel free to add an extra 1/4 cup.
- For a little twist, try adding cheese like shredded parmesan or pearl bocconcini.
- Try using leftover olive mixture to top chicken or fish.
More easy appetizers
Make this appetizer recipe? Be sure to let me know in the comments.
Bruschetta with olives
- 1 cup chopped tomatoes
- 2 tablespoons chopped fresh basil
- 1/4 cup chopped green olives
- 1 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 garlic clove minced
- 1 loaf baguette cut in 1/2 inch slices
- Preheat oven to 375 degrees F.
- Lightly brush each side of baguette slice with olive oil and place on baking sheet.
- Bake for 3-4 minutes on each side.
- In a medium bowl, combine tomatoes, basil, green olives, balsamic vinegar, olive oil, garlic, salt and pepper.
- Once bread is baked, top with tomato mixture and serve.