Olive Bruschetta Snack Toast

A salty, crunchy and creamy treat for a snack or fill your plate for lunch. 

Course Lunch, Snack
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1
Author Thyme in my Kitchen


  • 8 Little Toasts Or baggette
  • 8 Green olives Chopped
  • 6 Kalamata olives Chopped
  • 1 tbsp Roasted red peppers Chopped
  • 1 tsp Capers Minced
  • 1 Clove Garlic Minced
  • 1 tsp Red wine vinegar
  • 2 tsp Olive oil
  • 1/4 Cup Fontina cheese Shredded


  1. Toast bread and place on a baking sheet lined with parchment paper.  

  2.  Finely chop olives, roasted red pepper, capers, and garlic. Place in a small bowl and add red wine vinegar and olive oil. Stir to combine. Top each toast with olive mixture careful not to top with any juices so that the toast doesn’t get soggy. 

  3. Shred fontina cheese and top olives. 

  4. Set boiler to medium/high and put tray under broiler for 3-5 minutes.  The cheese melts quickly, so keep an eye on it. 

  5. Plate and enjoy!