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Mixed Olives and fresh veggies made into a bruschetta and piled high on three crostini toasts angled on top of each other and on a wooden plate.
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4.70 from 13 votes

Mediterranean Bruschetta Crostini Appetizer

Mediterranean Bruschetta Crostini Appetizer is full of veggies and spices.
Course Appetizer
Cuisine Finger Food
Prep Time 15 minutes
Total Time 15 minutes
Servings 28 Ounces
Calories 67kcal
Author Ginny McMeans

Ingredients

  • 1 cup cauliflower, florets, cut very fine
  • ½ cup kalamata olives - chopped small
  • ½ cup green olives - chopped small
  • ½ cup cup artichoke hearts - canned in water, chopped small with the coarse leaves thrown away
  • ½ cup roasted red bell peppers - chopped
  • ¼ cup pine nuts
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic - minced
  • 2 tablespoons capers
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 long loaf of Italian bread for slicing

Instructions

  • To a medium bowl add all of the ingredients except for the bread.  Toss.

To make Crostini:

  • Slice a long baguette loaf (or use pre-sliced)
  • Lightly brush oil on each slice and place on a cookie sheet.
  • Fill up the cookie sheet in a single layer.
  • Set oven to broil and toast on the top shelf under the broiler. Do not walk away - watch the toast closely.
  • Remove from the oven as soon as the toasts turn a golden brown.
  • Serve the bruschetta in a bowl with toasts on the side.

Nutrition

Serving: 2Ounces | Calories: 67kcal | Carbohydrates: 1g | Fat: 6g | Sodium: 260mg | Potassium: 27mg | Vitamin A: 80IU | Vitamin C: 5.4mg | Calcium: 7mg | Iron: 0.3mg