Rating: 3.71 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Martha Stewart Living, May 2010

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/28/2015
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.