Olive Bruschetta Recipe: 3 Tips for Making Olive Bruschetta

• 1 french baguette or crusty french bread, cut on a bias into 16–20 slices
• 4 garlic cloves, minced, divided
• 10 ounces goat cheese, ricotta, or feta
• 2 ounces finely grated Parmesan cheese
• 4 ounces cream cheese
• 8 ounces fresh grape tomatoes small to medium-diced
• ¼ cup finely chopped sun-dried tomatoes,
• ½ cup pitted kalamata or oil-cured black olives, finely chopped
• ½ cup pitted green olives, finely chopped
• 1 tablespoon capers, rinsed, drained, and finely chopped
• 1 tablespoon fresh thyme leaves
• 3–4 tablespoons extra-virgin olive oil, plus more for drizzling
• kosher salt, to taste
• Freshly ground black pepper, to taste
• ½ cup of fresh basil, thinly sliced into ribbons
• Balsamic vinegar or balsamic reduction, for garnish

1. 1

   Preheat the oven to 400 degrees Fahrenheit with the rack in the bottom position. Set baguette slices on a baking sheet and drizzle with olive oil on both sides. Add half the minced garlic to the top sides of the bread. Transfer bread to the oven and toast until crispy and golden brown on the outside, but still slightly pliable, flipping halfway through, about 5–7 minutes total. Remove and season lightly with salt.

2. 2

   In the bowl of a food processor, blend goat cheese, cream cheese, Parmesan, and remaining minced garlic until fluffy and smooth. Season to taste with salt and pepper.

3. 3

   In a medium bowl, stir together grape tomatoes, sun-dried tomatoes, olives, capers, thyme, and olive oil. Season with salt and pepper to taste.

4. 4

   Spread goat cheese mixture evenly over crostini slices, then top with olive mixture. Garnish with basil ribbons. Drizzle with balsamic vinegar and finish with a few cracks of black pepper.

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