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Mixed Olive Dip on Bruschetta

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“This is a wonderful appetizer that I sometimes eat as a meal with procuitto, havarti and pears or apples. The combinations of salty and sweet are over the top. It is something nice to have after a busy day and you don't want to cook, or a warm summer day when it is just to hot to cook.”
20 toast points

Ingredients Nutrition

  • 1 loaf crostini, bread sliced 1/2 inch thick or 10 slices whole grain bread, cut into triangles
  • 12 cup olive oil
  • 1 large garlic clove, peeled and cut in half
  • 1 cup queen pitted olive, drained
  • 1 cup kalmata pitted olive, drained
  • 1 cup whole jumbo black olives, drained
  • 1 (4 ounce) jar chopped pimiento, drained
  • 14 cup feta cheese


  1. Cut any bread 1/2 inch thick and cut into 2 inch by 3 inch pieces. Place in a 400 degree oven for 10 minutes. Turn oven off, turn bread slices over and leave in oven for about 10 minutes. Meanwhile place olives,pimento and 1/4 cup + 2Tbsp of the olive oil in mini food processor and pulse until olives are moderately chopped(do not make a paste). Add feta to olive mixture gently with a spoon(try to leave feta in chunks as much possible).
  2. Remove bread from the oven and brush remaining olive oil over the bread. Then rub with the garlic clove halves.
  3. Pour olive mixture in appropriate size bowl place on tray surrounded by the prepared bread slices. Spoon onto bread and eat.

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