Olive Herb Tomato Bruschetta

Olive Herb Tomato Bruschetta


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Make this rendition of bruschetta for your next event. This recipe strays from traditional bruschetta by using pumpernickel bread and adding olives and more herbs for a unique taste you have to try!

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

24 slices


  • 1 fresh pumpernickel baguette
  • 9 tablespoons black olives
  • 6 tomatoes
  • 1 tablespoon olive oil
  • 2 teaspoons garlic
  • 1 teaspoon salt
  • 5-6 basil leaves

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Preheat the oven to 450 degrees and then chop the tomatoes and throw them in a medium bowl. Mince the garlic, thinly chop the basil leaves, and chop the olives. Combine in the bowl containing the tomatoes and add the olive oil and salt. Next, slice the baguette and brush one side of each slice with olive oil. Place the slices down on a baking sheet with the olive oil side down. Toast the baguette slices for about 5 minutes. When the baguette slices are ready, flip them back over and spoon the tomato, olive, and herb mixture on the side of the baguette that was coated in olive oil. Only add the tomato mixture right before you are serving.

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