Easy to Make Bruschetta with Roasted Peppers and Spanish Olives

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: baguette

Whole grain bread adds fiber while baguette is often less expensive.

spanish olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Kalamata olives offer a similar flavor profile, while green olives are usually cheaper.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is tangy, while apple cider vinegar is often less expensive.

Open a jar of roasted red bell peppers and pat them dry with paper towels.

Cut about 8 roasted red bell peppers into small pieces and transfer them into a bowl.

Open a can of Spanish olives, drain them, and cut about 15 olives into small pieces, transferring them into the bowl with the peppers.

Season the mixture with 1 tsp of dried oregano, 1 tsp of dried parsley, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of sea salt, and 1/8 tsp of freshly cracked black pepper.

Mix everything together until well combined.

De-rind a 7-ounce block of Manchego cheese and cut it into thin slices.

Cut a baguette into diagonal slices about 1 inch thick.

Brush each slice of bread with extra virgin Spanish olive oil on both sides.

Heat a grilling pan over medium heat and cook the bread slices for 2-3 minutes per side until toasted.

Assemble the bruschetta by adding a slice of Manchego cheese on top of each piece of toast and then topping with the olive and pepper mixture.

Garnish with freshly chopped parsley and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens