Food & Cooking Recipes Appetizers Finger Food Recipes Roasted Red Pepper, Olive, and Caper Bruschetta 3.7 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart. Ingredients Sliced roasted red peppers Pitted Kalamata olives Drained and rinsed capers Thinly sliced garlic Red-wine vinegar Extra-virgin olive oil Toasts Directions 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. Rate it Print