Spiced Olive Bruschetta

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


6 servings


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


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.

Lori Powell,


November 2010
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