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Olive Bruschetta

This convenient and colorful party classic from Linda Austin in Lake Hopatcong, New Jersey, can be made several days in advance. In fact, it actually tastes better if prepared ahead so all the fresh flavors can blend together. Best served at room temperature with a crusty loaf of toasted French bread or your favorite crackers.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 dozen


  • 2 cups grape tomatoes, quartered
  • 2 celery ribs, chopped
  • 1/2 cup shredded carrot
  • 1/4 cup sliced ripe olives
  • 1/4 cup sliced pimiento-stuffed olives
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/4 cup chopped red onion
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 loaf (1 pound) French bread baguette, sliced and toasted


  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.
Nutrition Facts
2 each: 169 calories, 7g fat (1g saturated fat), 0 cholesterol, 296mg sodium, 25g carbohydrate (1g sugars, 2g fiber), 3g protein.

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Average Rating:
  • Cheekypie
    Jun 15, 2014

    I give this a five star. Easy to do and tastes great! you can make it the day before and put it on the bread just before serving.

  • becky66
    Jan 20, 2014

    This bruschetta is fantastic. It was good the first day and the next; unfortunately it didn't last longer than that! I served it like a side salad instead of on bread, and it was very good that way. I did substitute yellow onion for the red onion, and used dried parsley instead of fresh because that is what I had on hand. A keeper!

  • ValerieMS
    Nov 27, 2010

    Made this for my daughter and son-in-law, who recently went on their honeymoon cruise to Italy and Greece and they loved it!!!

  • Summy
    Apr 13, 2009

    This was so good, I ate the leftovers by the spoonful, almost like a salad. YUM!!

  • Linda
    Dec 17, 2006

    No comment left