Mini Kalamata & Cheese Bruschetta

20 Feb
Kalamata olive appetizer

Savory appetizers that are surprisingly easy to make

Family legend has it that when I was about three or four years old, my grandmother left me unattended with a bowl of unpitted black olives. I’m seriously not sure what she was thinking because I ate the entire bowl, pitts and all. Obviously I survived the incident unharmed but this was surely the start of my life long love affair with olives. In the years to come, at every birthday my grandmother would give me the standard family gift: a birthday card with a crisp $20 bill in it, except mine came accompanied by two cans of pitted black olives.

Fast forward many decades and olives are still one of my favorite things in life. Therefore, I couldn’t wait to try this Pampered Chef appetizer…and it didn’t disappoint.

Rich, buttery mascarpone cheese complements the tart flavor of the kalamata olives. Note from Kat: I used a leftover mini French baguette instead of white bread (ick) and these turned out great.


  • 7-9 slices white sandwich bread
  • 1 tsp olive oil
  • 1/4 cup finely chopped parsley
  • 3/4 cup pitted kalamata olives, drained
  • 1 lemon
  • 2 garlic cloves, pressed, divided
  • 1/2 tsp coarsely ground black pepper
  • 8 oz mascarpone cheese, room temperature
  • 1/4 tsp salt


Preheat oven to 400 degrees. Use a biscuit or cookie cutter, cut 36 rounds from bread, avoiding the crust (or cut French baguette into 36 thin slices). Place rounds on a Cookie Sheet or Stoneware Bar Pan. Brush rounds with olive oil using Chef’s Silicone Basting Brush. Bake 8 to 10 minutes or until golden brown. Remove toast rounds from Cookie Sheet to Stackable Cooling Rack; cool completely.

Meanwhile, dice parsley and set aside. Finely chop olives using Food Chooper. Juice lemon with Juicer to measure 1 1/2 tbls. Add olives, juice, one garlic clove pressed with Garlic Press and 1/2 tsp black pepper to parsley. Mix well.

Add remining pressed garlic clove, remaining black pepper, cheese and salt to Large Batter Bowl; mix until smooth. Attach open star tip to Easy Accent Decorator; fill with cheese mixture. Spoon a scant 1 tsp of the olive mixture onto each toast round. Pipe cheese mixture over olive mixture. Garnish with additional fresh parsley if desired.

Yield: 36 appetizers

Cook’s tip:

Do not soften mascarpone cheese in microwave. It can become grainy when heated.

Mascarpone cheese is a fresh Italian cheese with a soft, creamy texture and buttery flavor. It can be found in the specialty cheese department of most grocery stores.

If desired, cream cheese can be substituted for the mascarpone cheese.

Recipe from The Pampered Chef Season’s Best Fall/Winter 2010 Recipe Collection

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Posted by on February 20, 2011 in Appetizers, Pampered Chef


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