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.


  • 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.

Related Articles