This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!
I’ve been on a bit of a bruschetta kick lately… busy testing appetizer recipes to decide what to make over the holidays for our family and friends. Recently I made this flavor-filled Sun-Dried Tomato Kalamata Olive Bruschetta, and it was a big hit!
The recipe is really quite easy to prepare. It’s wonderful taste comes from a garlic-rubbed toasted baguette slice, topped with feta cheese, cream cheese, and a sun-dried tomato/garlic/basil/kalamata olive tapenade.
I love that you can prepare everything ahead of time, then easily put it all together at the last minute! That’s MY kind of appetizer! Here’s how you make this Mediterranean inspired sun dried tomato kalamata olive bruschetta:
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
How To Make Sun Dried Tomato Kalamata Olive Bruschetta
First slice a small baguette into 1/2 inch slices. Brush each slice lightly with olive oil, then rub a garlic clove over each piece.
Bake The Baguette Slices
Bake the baguette slices for 7-9 minutes, or until the bread is light golden brown in color, and crispy. The bread needs to be crispy, because the last thing you want is a soggy bruschetta bite! TIP: You can also put the toasted baguette slices into an airtight container and save for 1-2 days before using, if you need to make this up ahead of time.
Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings
In a small bowl, place the feta and cream cheese, and mix well. Using another bowl, combine the ingredients for the tomato/garlic/olive tapenade.
Assembling The Tomato Kalamata Olive Bruschetta Bites
Let the baked baguette slices cool completely. Once they have cooled, spread some of the feta/cream cheese mixture onto each piece. Divide and use all of the cheese topping.
Serve The Tomato Kalamata Olive Bruschetta
Top the cheese mixture with some of the tomato/olive/garlic and basil mixture (LOVE those Mediterranean flavors!) Arrange the tomato kalamata olive bruschetta appetizers onto a serving platter, and serve!
That’s it! These sun dried tomato kalamata olive bruschetta bites are totally easy to prepare. This appetizer not only LOOKS good, it tastes even better! Your guests will enjoy this flavor-filled appetizer!
The best part is that you can easily double or triple the recipe, as needed, depending on the number of guests! Here’s one bite I saved for YOU! Hope you enjoy it!
Have a wonderful day! May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!
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Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/
↓↓ PRINTABLE RECIPE BELOW ↓↓
This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!
- 1 small French baguette (12 thin slices or pre-sliced bag ready for appetizers), thinly sliced
- 2 Tablespoons Olive oil (approximate-to brush on baguette slices before toasting)
- 4 ounces Feta cheese crumbles
- 4 ounces cream cheese , at room temp
- 3 garlic cloves , divided
- 4 ounces Kalamata olives , coarsely chopped
- 1 (7 ounce) jar sun-dried tomatoes ,drained and chopped
- 10 medium basil leaves , thinly sliced into "ribbons"
- Preheat oven to 400 degrees.
Slice the small baguette into slices approximately 1/2 inch wide. Lightly brush each slice with olive oil, then rub one of the garlic cloves over each piece. Place the slices in oven and "toast" only until the slices are slightly browned (takes approx. 7-9 minutes). When done, remove from oven and let cool completely.
- In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
- Coarsely chop remaining garlic cloves, kalamata olives, and sun-dried tomatoes. Slice the basil leaves into thin "ribbons" and stir into the tomato/garlic/olive mixture. (TIP: Easiest way to slice basil leaves is to stack leaves on top of each other. Roll tightly up lengthwise. Slice into thin strips).
- When you are ready to serve, spread each baguette slice with the feta/cream cheese mixture. Spoon a little of the tomato/olive/garlic/basil tapenade on top of the cheese... and serve!
Here’s one more to pin on your Pinterest boards!
This looks absolutely wonderful! I can’t wait to try making it!!!