Bistro Meal Hack! Citrus Olive Appetizers Two Ways - Natures Fare

Bistro Meal Hack! Citrus Olive Appetizers Two Ways

November 2018 - Snack & Appies

Bistro Meal Hack! Citrus Olive Appetizers Two Ways

Our Citrus Olive Salad in the bistro is an amazing blend of 3 types of olives marinated in citrus and spiced oil. Alone it is pretty delicious, but it also makes the perfect star of these holiday appies done two ways:

Olive and Tomato Jam Crostini

This is the appy to make when you have last minute surprise company. It uses four premade items from our stores and about 20 minutes of your time!

Bistro Meal Hack Olive


  1. Cut the loaf into ½ inch slices, cut them on the bias if you’re feeling fancy. Lay them on a baking sheet. Toast them lightly in a preheated 400 degree oven.
  2. Rub the tops of the toast with the peeled clove of garlic; this is just enough to get the flavour on the toast without having to worry about bad breath all night.
  3. Spoon about a teaspoon of Tomato Jam on the tops of the toast, sprinkle with a little grated cheese, then top with olives, followed by a little bit more cheese.
  4. Pop them in the oven just until the cheese is melted and enjoy!

Olive and Tomato Jam Pastry

This one is a great alternative when you have a little bit more time, it tends to serve more people and also can be easily adapted for dietary needs simply by changing the pastry recipe to a gluten-free or grain-free version. For this one, we used a standard pastry recipe.

Bistro Meal Hack Olive


  1. Add dry ingredients to a food processor, drop in cubes of cold butter. Pulse until the butter and flour look like crumbles (pea-like) then add in the water. Pulse until a dough ball forms.
  2. Form dough into a ball by hand, gently pat to a disc, wrap tight in plastic wrap and place in the fridge for at least 30 minutes (can but in the freezer for 15 minutes if you’re short on time).
  3. Preheat the oven to 425 degrees.
  4. Roll cooled dough out to a flat sheet about ¼ inch thick. Trim to size and place on a parchment covered baking sheet. Poke the full sheet of pastry with a fork and place back in the fridge for another 15 minutes. The colder the dough, the flakier the pastry.
  5. Once the pastry sheet is cooled, spread the tomato jam to cover all of the pastry. Sprinkle with diced shallots and sliced olives. Top with shredded cheese and bake for 20 to 25 minutes or until the crust is golden on the edges.
  6. Remove from the oven and let sit for about 10 minutes. Cut as desired and serve!


Please note that both of these versions can be transitioned to use vegan cheeses, or gluten-free bread substitutes.


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