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Warm Olive Bruschetta

Cream cheese and ripe olives add heartiness to the usual bruschetta with tomatoes. The flavors blend beautifully.
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    2 dozen


  • 24 slices French bread baguette (1/4 inch thick)
  • 3 tablespoons olive oil
  • 1 celery rib, chopped
  • 1/2 cup chopped pimiento-stuffed olives
  • 1 can (2-1/4 ounces) sliced ripe olives, drained and chopped
  • 1 tablespoon prepared Italian salad dressing
  • 2 garlic cloves, minced
  • 3/4 cup spreadable chive and onion cream cheese
  • 3/4 cup chopped cherry tomatoes


  • Place bread on ungreased baking sheets; brush lightly with oil. Bake at 400° for 3-4 minutes or until lightly browned.
  • Meanwhile, in a small bowl, combine the celery, olives, salad dressing and garlic. Spread cream cheese over toast; top each slice with 2 teaspoons olive mixture. Bake for 6-8 minutes or until heated through. Top with tomatoes.
Nutrition Facts
1 piece: 80 calories, 6g fat (2g saturated fat), 8mg cholesterol, 165mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.
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