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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



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How would you rate this recipe?
  • 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.

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