Sun-dried Tomato and Kalamata Olive Bruschetta

by | Nov 30, 2017 | All, Appetizers

This Make-ahead Sun-Dried Tomato and Kalamata Olive Bruschetta is a tasty addition to your party menu and looks gorgeous on the buffet table!

This Sun-dried Tomato and Kalamata Olive Bruschetta is a flavor packed appetizer that can be made ahead of time - perfect for entertaining!

This Sun-dried Tomato and Kalamata Olive Bruschetta recipe is an oldie, but goodie.  It has come and gone from my party menu rotation, but whenever I make it, I wonder why it has been so long since I have served it. It’s pretty, it’s tasty, and even people who don’t care for olives devour it.

Raise your hand if you think prep time before a party is a precious commodity.

Recipes that can be done ahead of time make cooking a less stressful endeavor and a party more approachable. Not to mention that extra time means you are a better hostess because you are not rushed. You are prepared, relaxed and have yummy bites to share with your friends.

There are a couple of key parts that can be done ahead of time, giving you more time the day of your party. The crostini can be made several days prior and the feta cheese mixture and sun-dried tomato tapenade the day before.  The more things that can be crossed off the list ahead of time, the better.

Simply assemble the bruschetta shortly before serving time.  The colors on the bruschetta are amazing and look fabulous with any appetizer spread. The flavors do not disappoint; it tastes as good as it looks.

You will rock the hostess role and didn’t have to spend all day in the kitchen to achieve it.

Delish!

Time-saving tip: Set out cheese mixture and olive tapenade in separate bowls along with basil and baguette slices and let your guests do the work!

This Sun-dried Tomato and Kalamata Olive Bruschetta is a flavor packed appetizer that can be made ahead of time - perfect for entertaining!

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Top down image of sun-dried tomato & kalamata olive bruschetta on a dark background with fresh basil for garnish.
 

This Sun-dried Tomato and Kalamata Olive Bruschetta is a flavor packed appetizer that can be made ahead of time - perfect for entertaining!

Yield: 12

Sun-Dried Tomato and Kalamata Olive Bruschetta

Sun-Dried Tomato and Kalamata Olive Bruschetta

This make-ahead appetizer looks gorgeous on your buffet table!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 loaf French bread
  • 4 oz. Crumbled Feta cheese
  • 4 oz. Light cream cheese softened
  • 3 garlic cloves
  • 4 oz. Kalamata olives coarsely chopped
  • 1- 7 ounce jar julienne sun dried tomatoes, chopped
  • 10 basil leaves chopped

Instructions

  1. Preheat the oven to 400.
  2. Slice the bread into 1/2 inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.
  3. Combine Feta and cream cheese until smooth.
  4. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
  5. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 435mgCarbohydrates: 31gFiber: 3gSugar: 9gProtein: 9g

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About Lisa

Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

19 Comments

  1. Avatar

    This is a delicious appetizer. I have served it to vegetarians and carnivores alike, and have gotten rave reviews. It requires a little cutting, but can be done ahead of time, making it a great easy to entertain with appetizer. Thanks Lisa!

    Reply
    • Avatar

      Thanks! I do mine in the Cuisinart….takes a lot of the chopping away!

      Reply
  2. Avatar

    Just found you via Pinterest. These look awesome! I’m always on the hunt for great party food–especially stuff that can be made ahead of time. Thanks! (Repinning!)

    Reply
  3. Avatar

    Thanks, Therese! Let me know if you make them! Love your site-I’ll spend some more time on it!

    Reply
  4. Avatar

    I’ll do it for sure!!!I just looooove dried tomatoes!!!!

    Reply
    • Avatar

      Louise, thanks for stopping by! I hope you enjoy them, let me know what you think!

      Reply
  5. Avatar

    Lovely, easy to prepare, fresh….I’ll be making this recipe for my daughter’s baby shower.

    Thankks for sharing this delish recipe.
    Cathy

    Reply
    • Avatar

      Thanks Cathy! Have fun at the baby shower! How exciting!

      Reply
  6. Avatar

    I used to pass on sun-dried tomatoes but now I can’t seem to get enough of them. This is next on my to-make list! I’m pretty sure I’ll make it too early before guests come just so I can eat most of it myself!

    Reply
    • Avatar

      Let me know how you like it, this is one of my favorites!

      Reply
  7. Avatar

    I made this months back, and suddenly today, out of nowhere, I was completely overwhelmed with cravings for this again! I googled and came straight back to the page just to look at it!

    It really is a fantastic combo, thanks for sharing.

    Reply
    • Avatar

      Thanks, Chris! Glad you came back and made it again! It definitely is a keeper!

      Reply
  8. Avatar

    Love this recipe. We always have a Thanksgiving party and I think these will be a HUGE hit. Thank you!

    Reply
    • Avatar

      They are a definite crowd pleaser! Thanks for stopping by 🙂

      Reply
  9. Avatar

    Looks delicious going to try this week. Keep up with the great recipes. Thanks

    Reply
  10. Avatar

    Made them, they were a hit!!!! Will make again definitely.

    Reply
    • Avatar

      Yay! I’m glad everyone liked them. They always disappear quickly when I make them.

      Reply
  11. Avatar

    I’ve been using this recipe for a few years, but wanted to let you know how I’ve modified it. I usually double it and do it as a layered dip, spreading the feta cheese layer on the bottom of a dish and spreading the tomato olive mix on top. Set out a plate of the toasts or crackers and a little knife and people go nuts for it. I make it a day or two a head of time and store separately then layer just before the party. It’s become my go to, quick, easy appetizer that people rave about. Thanks!!

    Reply

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