ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Olive Bruschetta

Photo: Tina Rupp; Styling: Deborah Williams/Pat Bates and Associates
Yield 6 servings
If you're thowing a last-minute cocktail party, grab a few grocery store items and dress up this Spiced Olive Bruschetta.


  • Antipasto bar:
  • 1 1/2 cups assorted pitted olives
  • 1/4 cup roasted red bell peppers
  • Salad bar:
  • 2 tablespoons chopped celery
  • Bakery:
  • 1 French baguette

How to Make It

  1. Fab it up: Coarsely chop olives and peppers; combine olive mixture, celery, 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/2 tablespoon chopped fresh rosemary, and 1/8 teaspoon crushed red pepper in a medium bowl. Spoon 1 tablespoon mixture on top of each of 24 toasted baguette slices.