Appetizers & Starters > Pastries & Baked Goods > Bread-Based Starters > Bruschetta
Roasted Red Pepper and Olive Bruschetta
A vibrant and flavorful appetizer featuring roasted red peppers, briny olives, garlic, and fresh herbs atop toasted baguette slices. This Roasted Red Pepper and Olive Bruschetta is easy to make and perfect for parties or a light lunch.
Ingredients
- 1 loaf Baguette
- 2 Roasted Red Peppers
- 1/2 cup Kalamata Olives
- 2 cloves Garlic
- 1/4 cup Fresh Parsley
- 1 tablespoon Fresh Oregano
- 1 tablespoon Red Wine Vinegar
- 3 tablespoons Olive Oil
- to taste Salt
- to taste Black Pepper
Prepare the Roasted Red Pepper Mixture
In a medium bowl, combine the roasted red peppers (chopped), Kalamata olives, minced garlic, fresh parsley, fresh oregano, red wine vinegar, and 2 tablespoons of olive oil. Season with salt and pepper to taste. Mix well and set aside to allow the flavors to meld (about 15 minutes).
Prepare the Baguette
Preheat your oven to 375°F (190°C). Slice the baguette into ½-inch thick rounds. Brush each slice lightly with the remaining 1 tablespoon of olive oil.
Toast the Baguette
Bake the baguette slices for 5-7 minutes, or until lightly golden and crisp around the edges. Keep a close eye on them to prevent burning.
Assemble the Bruschetta
Spoon the roasted red pepper and olive mixture generously onto each toasted baguette slice. Serve immediately and enjoy the Mediterranean flavors!
FAQ
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Can I use green olives instead of Kalamata olives?
Yes, you can use green olives, but Kalamata olives provide a richer, more intense flavor. Adjust the amount of salt accordingly, as green olives may be saltier. -
Can I make the roasted red pepper mixture ahead of time?
Yes, the roasted red pepper mixture can be made up to a day in advance and stored in the refrigerator. This allows the flavors to meld even further. Bring to room temperature before assembling the bruschetta. -
What other herbs can I use?
Thyme or basil would also be delicious additions or substitutions for parsley or oregano.