Picture this: you’re hosting a casual get-together, and you’ve got this tangy, vibrant olive bruschetta on deck that’s about to make everyone forget about their Instagram feeds for a solid five minutes.
I adore putting together vivid appetizers, and my Green Olive Bruschetta is full of Mediterranean flavors. The juicy green olives, roasted red peppers, and minced garlic combine to give a seductive, powerful punch.
And then there are the fresh ingredients: with parsley, fresh and snipped, chopped capers, and a drizzle of decadent extra virgin olive oil, I feel as though I am sitting at a sidewalk café in Madrid. A final squeeze of lemon juice makes it nutritious as well as tasty.
It is perfect as a bruschetta atop a crunchy slice of French baguette.
Green Olive Bruchetta Recipe Ingredients
– Green Olives: Rich in healthy monounsaturated fats and antioxidants, they add a savory, slightly tangy flavor.
– Roasted Red Peppers: Packed with vitamins A and C, they offer a sweet, smoky taste and vibrant color.
– Garlic: Known for its potential health benefits, it imparts a bold, pungent aroma and flavor.
– Parsley: This herb is a source of vitamin K, adding freshness and a bright, peppery note.
– Extra Virgin Olive Oil: Provides heart-healthy fats and a smooth, fruity richness to the dish.
Green Olive Bruchetta Recipe Ingredient Quantities
- 1 French baguette or Italian bread, sliced into 1/2-inch slices
- 1 1/2 cups green olives, pitted and chopped
- 1/2 cup roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons capers, drained
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
How to Make this Green Olive Bruchetta Recipe
1. The oven should be preheated to 400°F (200°C).
2. Place the baguette slices in a single layer on a baking sheet.
3. With a little bit of extra virgin olive oil, lightly brush each slice.
4. Brown the slices in the oven for 5-7 minutes, or until they are golden and toasty.
5. In a medium bowl, mix the diced green olives, roasted red peppers, minced garlic, and fresh parsley.
6. In the bowl, add the capers that have been drained, the leftover extra-virgin olive oil, and the lemon juice.
7. Combine thoroughly and add spice in the form of red pepper flakes, salt, and freshly ground black pepper to your liking.
8. Ladle the mixture of olives generously over each slice of toasted baguette.
9. Place the bruschetta on a serving platter.
10. Enjoy the fresh, vibrant flavors right away. The bright tastes don’t sit well in leftovers.
Green Olive Bruchetta Recipe Equipment Needed
1. Oven
2. Baking sheet
3. Pastry brush
4. Medium bowl
5. Mixing spoon
6. Cutting board
7. Knife
8. Measuring cups
9. Measuring spoons
10. Serving platter
FAQ
- Can I use black olives instead of green olives?Indeed, black olives can be replaced with something else to create a different flavor profile, but this will change the overall flavor of the bruschetta.
- How should I store leftover bruschetta topping?Put any topping that you have left over in an airtight container in the refrigerator, where it will keep for up to 3 days.
- Can I make the topping ahead of time?Certainly! You have the option to make the topping up to 24 hours ahead of serving. Just be sure to give it a nice, cozy spot in the fridge until you’re prepared to bring it out and serve.
- Do I need to toast the bread slices?It is advised to toast the bread because it gives a lovely crunch and assists the bread in withstanding the toppings.
- Is there a substitute for roasted red peppers?Use fresh red bell peppers if you can’t get roasted ones; however, the full flavor of the pepper is realized only through roasting.
- How can I make this dish spicier?Include more red pepper flakes or a pinch of cayenne pepper to achieve a bolder heat. More heat can also be achieved by adding other spicy ingredients, such as additional hot sauce. To really amp up the heat, throw in some chopped fresh hot peppers after sautéing the onion.
Green Olive Bruchetta Recipe Substitutions and Variations
For the baguette, you can replace it with ciabatta or any crusty Italian bread of your choice.
Should green olives not be available, one can use kalamata or black olives instead, providing a different flavor.
Red bell peppers can substitute for roasted red peppers; roast them yourself for a similar taste.
If you have no fresh parsley, you may use fresh basil or cilantro, and parsley’s different-tasting cousins will give your dishes a healthful pop in the same way.
An alternative to lemon juice is lime juice, which offers a different, if slightly different, citrus nuance.
Pro Tips
1. Upgrade the Bread: For extra flavor, rub a cut clove of garlic onto the toasted bread right after it comes out of the oven. This will add a subtle garlic aroma to the bruschetta.
2. Olive Variety: Consider using a mix of green and black olives for added depth of flavor. You could include Kalamata or Castelvetrano olives for a more complex taste.
3. Roasted Pepper Enhancement: If you have time, roast your own red peppers for a more robust smoky flavor. Simply roast them until charred, then peel and chop.
4. Balance the Acidity: Adjust the acidity by adding a splash of vinegar (such as sherry or red wine vinegar) along with the lemon juice. This can help balance the flavors according to your preference.
5. Herb Garnish: Right before serving, add a few whole leaves of parsley or basil for a fresh garnish. This not only enhances the visual appeal but also adds a burst of herbaceous flavor.
Green Olive Bruchetta Recipe
My favorite Green Olive Bruchetta Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Pastry brush
4. Medium bowl
5. Mixing spoon
6. Cutting board
7. Knife
8. Measuring cups
9. Measuring spoons
10. Serving platter
Ingredients:
- 1 French baguette or Italian bread, sliced into 1/2-inch slices
- 1 1/2 cups green olives, pitted and chopped
- 1/2 cup roasted red peppers, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons capers, drained
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions:
1. The oven should be preheated to 400°F (200°C).
2. Place the baguette slices in a single layer on a baking sheet.
3. With a little bit of extra virgin olive oil, lightly brush each slice.
4. Brown the slices in the oven for 5-7 minutes, or until they are golden and toasty.
5. In a medium bowl, mix the diced green olives, roasted red peppers, minced garlic, and fresh parsley.
6. In the bowl, add the capers that have been drained, the leftover extra-virgin olive oil, and the lemon juice.
7. Combine thoroughly and add spice in the form of red pepper flakes, salt, and freshly ground black pepper to your liking.
8. Ladle the mixture of olives generously over each slice of toasted baguette.
9. Place the bruschetta on a serving platter.
10. Enjoy the fresh, vibrant flavors right away. The bright tastes don’t sit well in leftovers.
