Olive & Roasted Red Pepper Bruschetta

Antipasto - Before the Meal


24 slices French baguette, cut 1/4” thick
1 tbsp Botticelli Extra Virgin Olive Oil
4 ounces pitted Kalamata olives (about 3/4 cup)
4 ounces pitted large Italian green olives (about 1 cup)
1 jar (12 ounces) Botticelli Fire Roasted
Sweet Red Peppers, well drained
1/4 cup fresh parsley leaves
4 ounces cream cheese, softened
1 small garlic clove
1 tablespoon brine from green olives


  • Preheat oven to 350 degrees. Arrange bread slices on baking sheet. Brush evenly with olive oil. Bake 10-12 minutes or until golden brown. Remove, allow to cool.
  • Meanwhile, fit food processor with multipurpose slicing blade. Using thinnest setting, slice olives. Scrape sliced olives in small mixing bowl. Fit processor with mini-bowl and minimultipurpose blade. Add roasted peppers and parsley leaves; PULSE until evenly chopped. Add roasted pepper mixture to olives; mix to combine. Set aside.
  • Add cream cheese, garlic and olive brine to mini-bowl. Process on HIGH until smooth. Spread each bread slice with about 1 teaspoon of the cream cheese mixture; top with about 1 tablespoon of olive mixture. Serve immediately.

Source: Chefs

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