Olive Bruschetta Crostini
A simple yet irresistible appetizer made with tart, briny olives, capers, fresh garlic, pepper, and olive oil then served on toasted baguette slices brushed with olive oil.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 10 servings
- 2 cups green olives pitted and rinsed (Spanish olives are my fave)
- 3 tablespoons capers rinsed
- 3 cloves garlic minced
- 1/4 cup Carapelli Unfiltered Organic Extra Virgin Olive Oil plus more for drizzling
- 1 teaspoon pepper
- 1 baguette, sliced, brushed with olive oil and toasted
In a food processor, add in olives, capers, garlic, olive oil and pepper.
Pulse until roughly chopped (about 3-4 pulses only to avoid the mixture being too mushy). Taste and adjust as needed depending on your preferences - more garlic, more pepper, more capers. I would not recommend adding salt.
Transfer the mixture to a serving dish. Serve on toasted baguette slices and drizzle olive oil on top, if desired. Enjoy!
*Olive bruschetta can be made 1 day before serving. Serve at room temperature.
**Other uses: spread olive bruschetta on sandwiches, pasta, roasted veggies, grilled chicken, and seafood.
Calories: 121kcal | Carbohydrates: 4.6g | Protein: 0.9g | Fat: 9.7g | Saturated Fat: 0.8g | Sodium: 721mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 10mg | Iron: 0.4mg