This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!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.

Baguette slices are brushed with olive oil.

Fresh garlic is rubbed onto each baguette slice before baking.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.

The baguette slices (crostini) are baked until crispy.

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.

Tomato kalamata tapenade in one bowl, and cheese mixture in another for bruschetta.

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.

Feta and cream cheese mixture is spread onto the baked crostini slices.

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!

Sun dried tomato kalamata olive bruschetta is almost ready to 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!

Picking up one of the tomato kalamata olive bruschetta appetizers for a bite!

Have a wonderful day!  May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!

Looking For More Appetizers?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

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Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/

Sun-Dried Tomato And Kalamata Olive Bruschetta
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!

Category: Appetizer
Cuisine: Greek
Keyword: tomato kalamata olive bruschetta
Servings: 12 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 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"
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.

  3. In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
  4. 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).
  5. 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!
Nutrition Facts
Sun-Dried Tomato And Kalamata Olive Bruschetta
Amount Per Serving (1 bruschetta)
Calories 121 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 346mg15%
Potassium 37mg1%
Carbohydrates 6g2%
Protein 2g4%
Vitamin A 220IU4%
Vitamin C 0.2mg0%
Calcium 70mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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