Recipe Summary

Prep time:
Yield: 8 servings

This recipe is...

  • low in fat
Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit

Mini-Bruschettas with Green Olive Relish

This recipe serves:  8
For the relish:

Makes about 1 cup

1/2 cup green olives, pitted and roughly chopped
1 clove garlic, minced
2 tablespoons red onion, peeled and finely diced
2 tablespoons red bell pepper, seeded and finely diced
1 teaspoon fresh rosemary, minced
2 mint leaves, minced
2 tablespoons fresh basil leaves, roughly chopped
1 tablespoon capers, rinsed
1 1/2 teaspoons minced anchovy fillet
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar, or juice from 1 lemon
2 tablespoons freshly cracked black pepper

For the toasts:

1 loaf French bread, cut into 1/4-inch thick slices
olive oil for brushing
1 large garlic clove, peeled and cut in half
kosher salt
1 large ripe tomato, cored and cut in half
1/4 cup crumbled blue cheese
1/4 cup coarsely ground almonds (optional)
small basil leaves for garnish
Cooking Instructions
For the relish:

1. Combine all the ingredients in a bowl and mix well. Refrigerate until needed. (Can be made 1-2 days in advance.)

For the toasts:

1. Preheat the oven to 450F.

2. Place bread slices on baking sheet. Brush top of each piece lightly with oil, and rub with cut piece of garlic.

3. Sprinkle sparingly with salt and bake until golden brown, about 6-8 minutes.

4. Slice tomato into 1/4-inch thick half moons.

5. When toasts are ready, top with tomato slice and about 2 teaspoons relish. If using, sprinkle blue cheese and almonds on top, garnish with fresh basil and serve immediately.

Serving Size: 2 slices of bruschetta

Nutritional Information

Number of Servings: 8

Per Serving

  • Calories
  • 198
  • Carbohydrate
  • 29 g
  • Fat
  • 6 g
  • Fiber
  • 2 g
  • Protein
  • 7 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 818 mg