Olive & Roasted Pepper Bruschetta Recipe

Olive & Roasted Pepper Bruschetta RecipePhoto by: Taste of Home Olive & Roasted Pepper Bruschetta Recipe Rating 5

I've tried many versions of bruschetta but think this recipe contains the perfect blend of ingredients. It's super easy, and you can make the topping ahead. —Jennifer Mathis, Hilton Head, South Carolina

This recipe is:

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Diabetic Friendly

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Olive & Roasted Pepper Bruschetta Recipe
  • Prep/Total Time: 15 min.
  • Yield: 16 Servings
10 5 15

Ingredients

  • 1/2 cup grated Romano cheese
  • 1/2 cup chopped pitted green olives
  • 1/2 cup chopped roasted sweet red peppers
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried basil
  • 16 slices French bread baguette (1/2 inch thick), toasted

Directions

  • In a small bowl, combine the first five ingredients. Top each bread slice with 1 tablespoon olive mixture. Yield: 16 appetizers.

Nutritional Facts 1 appetizer equals 62 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 251 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Olive & Roasted Pepper Bruschetta in Taste of Home December/January 2009, p43

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Reviews for Olive & Roasted Pepper Bruschetta (2)

Olive & Roasted Pepper Bruschetta Recipe

Olive & Roasted Pepper Bruschetta

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Dec. 26, 2009 by tkarinas

This is an excellent recipe and one that is definitely a keeper. It's delicious and so very easy to make.


Reviewed on Apr. 10, 2009 by corinsullivan

Delicious! I've made this several times for parties and the platter is always empty within minutes. Easy to prepare.

 
 
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