Quick Breadstick Bruschetta plus a Star Fine Foods Giveaway

Quick Breadstick Bruschetta

Tomatoes are really one of my favorite tastes of summer.  They can brighten any dish.  I wish I could say that these sweet little tomatoes came from my garden.

I am still trying to get my garden to grow but I’ve had a few set backs with the weather and some critter invasions.  I am guessing it is the raccoons.  You wouldn’t think that those tiny little creatures could drive you to the point of wanting to declare war.  I was out watering and found a nice little tomato that they had picked took one bite out of and left on the ground.

Luckily I was able to find some nice little grape tomatoes at the grocery store.  I tossed the tomatoes in a skillet with some of the new Star Family Reserve Olive Oil with Rosemary and the new Star Farmers Market Ripe Olives.  The rosemary olive oil created the best aroma and my mouth was watering.  I picked out a few olives to tide me over until I finished my bruschetta.

I used the bruschetta topping over refrigerated breadsticks that I left rolled up to create  pinwheel shaped rolls.  Aren’t they beautiful?  Have them for a quick lunch, a great appetizer or even a wonderful side to pasta.

Star Fine Foods is hosting a giveaway over on my facebook page!

Look for the tab at the top of the page!  24 winners will be chosen!  These are fantastic olives and I know you will love them!

Quick Breadstick Bruschetta


  • 1 11 oz can refrigerated breadsticks
  • 1 tablespoon Star Family Reserve Olive Oil with Rosemary
  • 1 cup grape tomatoes, cut in half
  • 1 2.5 oz Star Farmers Market Ripe Olives, sliced in half
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup grated Parmesan cheese

Cooking Directions:
Preheat oven to 375°F.

Unwrap breadstick dough, and separate while leaving breadsticks rolled up into a circle.  Place on a greased or lined baking sheet and set aside.

In a medium skillet, over medium-high heat, add Rosemary Olive Oil and  tomatoes.  Sprinkle with salt and pepper, stirring often, about 3 to five minutes.  Stir in olives.  Remove from heat and set aside.

Sprinkle Parmesan cheese over breadsticks and top each with tomato and olive mixture.

Bake for 14-17 minutes or until breadsticks are browned and cooked through.

Serve warm or at room temperature.



Disclosure: Star Fine Foods is sponsoring the giveaway. I was provided product for recipe development but was not compensated.  All thoughts and opinions are all mine. 


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