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Roasted Pepper & Olive Bruschetta

This recipe is easy and a great appetizer to have with friends and family! My secret is kalmata and chalkidiki green olives preserved in olive oil that I find at Trader Joe's!


Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)



roasted bell pepper, kalmata olives, green olives, chalkidiki, fresh basil, chiffonade, garlic, chopped fresh mozzarella, olive oil, kosher salt, pepper, French or tuscan bread ,Balsamic glaze
Roasted Pepper & Olive Bruschetta


Roasted Pepper & Olive Bruschetta

Prep Time: 30 - 40 mins (due to roasting peppers)

Total Time: About 40 mins

Yield: 6 servings


What You'll Need:

  • sheet pan

  • tin foil

  • 1/2 c chopped roasted bell pepper (I used two kinds for extra color, but you only need one)

  • 1/4 c pitted kalmata olives (preserved in olive oil)

  • 1/4 c pitted green olives, I use chalkidiki (preserved in olive oil)

  • 2 T fresh basil, chiffonade (about 8 leaves)

  • 2 cloves fresh garlic, minced

  • 1 additional clove garlic, crushed

  • 1/2 c chopped fresh mozzarella

  • a few generous drizzles good olive oil

  • pinch kosher salt

  • pinch pepper

  • French or tuscan bread, sliced

  • Balsamic glaze


How to Prepare:


  1. Prepare a small baking sheet lined with foil and place your bell pepper(s) on it. Broil on high in the oven for 15-20 minutes, turning with a tong every few minutes. The skin should blister and look almost burnt all over. Once done, grab the edges of the foil and wrap the pepper(s) and set aside for 15-20 mins to cool. You may opt to refrigerate them to cool faster. Reduce oven temp to 350.

  2. Combine other prepared ingredients in a bowl (olives, basil, garlic, mozzarella) while peppers are cooling.

  3. Prepare bread slices by brushing generously with olive oil poured in a dish with your crushed garlic clove, then bake bread in the oven for 3-5 minutes to toast just slightly.

  4. Once peppers have cooled, peel the skins off and discard the seeds, and then roughly chop enough for about 1/2 cup. Add to your bruschetta mixture.

  5. Season combined ingredients with salt, pepper and a few generous drizzles of olive oil. Stir to combine.

  6. Top your bread slices with bruschetta mixture on a small platter, then do a zigzag drizzle with balsamic glaze. Enjoy!


roasted bell pepper, kalmata olives, green olives, chalkidiki, fresh basil, chiffonade, garlic, chopped fresh mozzarella, olive oil, kosher salt, pepper, French or tuscan bread ,Balsamic glaze
Roasted Pepper & Olive Bruschetta


I'm always looking for fun, new ways to change up standard dishes, and I thought doing roasted bell peppers and olives was just the way to elevate my bruschetta game! Leftover roasted bell peppers? Enjoy on top of a salad, chicken, burgers or a sandwich! :)


Don't forget to post a photo and tag @boujeekitchen


Is not wisdom found among the aged? Does not life bring understanding? Job 12:12


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