Black Olives Bruschetta

Prep Time: 10 min Cook Time: 15 min
Servings: 12 Skill Level: easy

Bruschetta is an easy-prep appetizer that everyone loves. It’s also a nice weeknight accompaniment to a hearty bowl of soup or winter salad.


  • 2 Tbsp extra virgin olive oil
  • 3 cloves fresh garlic, pressed or minced
  • 1/2 yellow onion, minced
  • 2 cans Pearls or Early California Chopped Black Ripe Olives
  • 1 tsp balsamic vinegar
  • 1/2 cup pine nuts
  • 1 baguette, cut into 1/2 inch thick slices
  • 2 Tbsp olive oil for brushing, in a small bowl
  • 1 Tbsp fresh basil, minced (optional)
  • 1 tub cream cheese
  • 1 jar sliced roasted red peppers, drained

Cooking Instructions

  1. Preheat oven to 400°. Line a baking sheet with parchment paper. Lightly brush one side of each bread slice with olive oil. Arrange on the baking sheet and bake until golden and crispy (6-10 minutes).
  2. While the bread is crisping, combine the oil, garlic, onion and chopped olives in a large sauté pan. Cook over medium heat until fragrant and soft. Stir in the balsamic vinegar, simmer a few more minutes. Stir in the pine nuts. Set aside.
  3. Remove bread from the oven, and let cool until easy to handle. Spread a layer of cream cheese on each slice, and then spoon olive mixture on top. Top with minced basil and a few pepper strips.

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