Brillo Cleaning Guide 10/19

Mediterranean Bruschetta

Serves: 15
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  • 1 loaf French bread
  • 2 tbsp olive oil
  • ½ tsp McCormick Parsley Flakes
  • 1 cup plum tomatoes, finely chopped
  • ¼ cup black olives, chopped
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 2 tsp McCormick Basil Leaves
  • 1 tsp McCormick Oregano Leaves
  • 1/2 tsp McCormick Onion Salt
  • 4 oz goat's cheese (chèvre)


  1. Preheat oven to 425°F

  2. For the bruschetta toasts, slice bread into 32 (½ inch thick) slices

  3. Mix oil and parsley in small bowl. Brush oil mixture lightly on both sides of bread slices. Place in single layer on baking sheet and bake for 6 to 8 minutes or until crisp and light brown,turning once. Cool on wire rack
  4. For the topping, mix tomatoes, olives, oil, vinegar, basil, oregano and onion salt in medium bowl. Let stand at room temperature for 30 minutes to allow flavours to blend
  5. Spread 1 teaspoon of goat’s cheese on each slice of toast, top with 1 tablespoon of the tomato mixture and serve
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