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Olive & Roasted Red Pepper Bruschetta

Olive & Roasted Red Pepper Bruschetta


24 slices French baguette, cut 1/4-inch thick
1 tablespoon olive oil
4 ounces pitted Kalamata olives (about 3/4 cup)
4 ounces pitted large Italian green olives (about 1 cup)
1 jar (12 oz.) roasted red bell peppers, well drained, see Tip
1/4 cup fresh parsley leaves
4 ounces cream cheese, softened
1 small garlic clove
1 tablespoon brine from green olives

Cooking Instructions

1. Preheat oven to 350 F. Arrange bread slices on baking sheet. Brush evenly with olive oil. Bake 10-12 minutes or until golden brown. Remove, allow to cool.

2. Meanwhile, fit food processor with multipurpose slicing blade. Using thinnest setting, slice olives. Scrape sliced olives in small mixing bowl. Fit processor with mini-bowl and mini-multipurpose blade. Add roasted peppers and parsley leaves; PULSE until evenly chopped. Add roasted pepper mixture to olives; mix to combine. Set aside.

3. Add cream cheese, garlic and olive brine to mini-bowl. Process on HIGH until smooth. Spread each bread slice with about 1 teaspoon of the cream cheese mixture;

top with about 1 tablespoon of olive mixture. Serve immediately.

Yield: 12 servings (2 slices each)

Tip: One large red bell pepper can be used in place of jarred roasted red peppers. To roast, blacken pepper on all sides directly over a gas flame. Place pepper in a bowl and cover tightly with plastic wrap. Allow to stand 10 minutes to steam. Remove blackened skin and seeds. Proceed as recipe directs.

Recipe courtesy of KitchenAid. Copyright 2011 KitchenAid, USA, All Rights Reserved.

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