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Roasted Red Pepper, Olive, and Caper Bruschetta

This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.

Roasted Red Pepper, Olive, and Caper Bruschetta

Source: Martha Stewart Living, May 2010


  • Sliced roasted red peppers
  • Pitted Kalamata olives
  • Drained and rinsed capers
  • Thinly sliced garlic
  • Red-wine vinegar
  • Extra-virgin olive oil
  • Toasts


  1. Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

Reviews (1)

  • Jonny Brown 28 Aug, 2015

    I've made this recipe a couple of times and like it a lot. I was a bit daunted by the lack of proportions at first, but I needn't have been. It's turned out very well each time. Once I added some chopped tomatoes to the mixture, and that' was great too. These bruschetta always get compliments.

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