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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.

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 Add a comment

  • jonny119
    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.