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

Ingredients

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

Directions

  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.

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