Olive Cheese Crostini & Easy Tomato Bruschetta

This is a really good Crostini and Bruschetta recipe that I make each year at Christmas. It’s great for all parties! If you like Goat Cheese, I recommend using that. I however, cannot eat it. I like it, it doesn’t like me, lol. So I’m going to give you two options for cheese. I’ve also included an easy way of making Bruschetta.

Easy Bruschetta

Olive Crostini


1 cup pitted Kalamata olives
3/4 cup pitted green olives
3 tablespoons capers, rinsed and drained
2 tablespoons fresh squeezed lemon juice
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
6 oz goat cheese (chèvre) or 1 tub Boursin Garlic & Herb cheese spread
1 baguette style loaf, cut into 1/4 inch slices
1/3 cup olive oil, divided


Preheat oven to 400 degrees

In a food processor, combine the olives, capers, lemon juice, garlic, red pepper, 3 tablespoons of the olive oil and pulse until combined. You want the mixture to be chunky, not smooth. At this point you can cover and chill for several hours until ready or use right away.

Arrange sliced baguette on a a cookie sheet. Brush each piece with olive oil. Bake for 5-7 minutes or until slightly golden brown.

To serve, spread bread slices with cheese and top with olive mixture. Serve at room temperature.

Easy Bruschetta:

Toast the bread same as above.
Drain a can (or two) of Basil, Garlic, Oregano diced tomatoes and add small spoonfuls onto bread. Top with shredded parmesan cheese. You can also add fresh, chopped basil. Serve at room temperature.


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