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.
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
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.