Best 4 Quick Bruschetta With Olive Tapenade Recipes

Bruschetta, a timeless Italian classic, captivates taste buds with its simplicity and symphony of flavors. This culinary delight is a perfect appetizer or snack, inviting you to savor the Mediterranean essence. It combines crispy toasted bread with a vibrant topping of olive tapenade, a delectable blend of briny olives, capers, herbs, and olive oil.

This article offers a collection of mouthwatering bruschetta recipes that elevate the traditional dish to new heights. From the classic olive tapenade to innovative variations featuring sun-dried tomatoes, artichoke hearts, and creamy goat cheese, these recipes cater to diverse palates. Each recipe is carefully crafted with step-by-step instructions and accompanied by stunning visuals that ignite your cooking passion. Discover the art of creating perfect bruschetta, from selecting the right bread and mastering the toasting technique to layering flavors harmoniously. Embark on a culinary journey that celebrates the essence of Italian cuisine and impress your loved ones with these delectable bruschetta creations.

Let's cook with our recipes!

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL

Bruschetta with Heirloom Tomatoes, Olives and Basil image

In this summery bruschetta, briny olives and a splash of balsamic vinegar liven up the classic tomato and basil topping.

Provided by Jennifer Segal

Categories Appetizers

Time 30m

Yield 4 to 6 (about 18 pieces)

Number Of Ingredients 9

Ingredients

1½ lbs ripe tomatoes (preferably heirloom), cored and diced (3 to 4 tomatoes)
¼ cup pitted Kalamata olives, finely chopped
2 teaspoons balsamic vinegar
¼ cup finely chopped fresh basil, plus more for serving
¼ teaspoon salt
A few grinds freshly ground black pepper
½ cup extra-virgin olive oil, divided
1 good quality baguette, cut into scant ½-in-thick slices on the bias
1 clove garlic, halved lengthwise

Steps:

Preheat the oven to 425°F and set a rack in the middle position.
In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

Nutrition Facts : ServingSize 1 piece, Calories 108, Fat 7 g, Carbohydrate 10 g, Protein 2 g, SaturatedFat 1 g, Sugar 2 g, Fiber 1 g, Sodium 147 mg, Cholesterol 0 mg

BRUSCHETTA WITH AVOCADO AND OLIVE TAPENADE

Bruschetta with avocado and olive tapenade image

Mary's new favourite lunch - quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping. For this recipe you need a mini food processor to make the tapenade.

Provided by Mary Berry

Categories Light meals & snacks

Yield Serves 6

Number Of Ingredients 13

Ingredients

70g/2½oz pitted black olives, drained if from a jar
3 tbsp sun-dried tomato paste
1 tsp runny honey
1½ tsp white wine vinegar
2 tbsp olive oil, plus extra for drizzling
1 garlic clove, crushed
6 thick slices ciabatta
1 tbsp fresh lemon juice
1 just-ripe avocado, flesh sliced into strips
2 ripe tomatoes, deseeded and sliced into strips
1 small bunch basil, leaves only, some torn and some left whole to garnish
200g/7oz buffalo mozzarella, torn into pieces
salt and freshly ground black pepper

Steps:

For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside.
Heat a griddle pan or heavy-based frying pan until hot.
Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy.
Remove from the heat and spread the tapenade over the toasts.
Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.
Drizzle with extra oil before serving, and garnish with the whole basil leaves.

TAPENADE WITH BRUSCHETTA

Tapenade with Bruschetta image

Provided by Food Network

Time 45m

Number Of Ingredients 10

Ingredients

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

Steps:

Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

BALSAMIC BRUSCHETTA

Balsamic Bruschetta image

Simple appetizer - the balsamic vinegar gives it a little kick. Best if the mixture has 1 or 2 hours to blend flavors before serving.

Provided by Kathy Bias

Categories Appetizers and Snacks Bruschetta Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

8 roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
¼ cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced

Steps:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 35.2 g, Cholesterol 2.2 mg, Fat 2.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 470.9 mg, Sugar 3.4 g

Tips:

Choose ripe, flavorful tomatoes for the best bruschetta. Roma tomatoes are a good option because they have fewer seeds and a more concentrated flavor.
If you don't have time to make your own olive tapenade, you can use store-bought. Look for a tapenade that is made with good quality olives and olive oil.
If you are using a baguette, slice it on the bias for a more interesting presentation.
Toast the bread slices until they are golden brown and crispy. This will help them to hold up better under the toppings.
Spread a generous amount of olive tapenade on each toast slice.
Top the tapenade with sliced tomatoes, fresh basil, and a drizzle of olive oil.
Season with salt and pepper to taste.
Serve immediately.

Conclusion:

Bruschetta is a delicious and easy appetizer that is perfect for any occasion. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. Whether you are serving it to guests or enjoying it as a snack, bruschetta is sure to please everyone.