Olive Tapenade and Roasted Pepper Bruschetta
A salty Kalamata olive spread topped with charred red bell peppers and capers.
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Ingredients
- 1 1/2 cups Kalamata olives, pitted
- 2 large Red bell peppers
- 2 tablespoons Capers, drained and rinsed
- 1/2 cup Extra virgin olive oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh lemon juice
- 1/4 cup Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 loaf Baguette or Ciabatta loaf
- 1/2 teaspoon Black pepper(optional)
Instructions
- 1
Place the whole red bell peppers under a broiler or over a gas flame, turning occasionally until the skin is completely charred and blackened.
- 2
Place the charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skin, remove seeds, and slice into thin strips.
- 3
In a food processor, combine the Kalamata olives, 2 cloves of garlic, 1 tablespoon of capers, lemon juice, and half of the olive oil.
- 4
Pulse the mixture until it forms a coarse paste, being careful not to over-process it into a smooth puree.
- 5
Slice the bread into half-inch rounds and brush both sides with the remaining olive oil, then toast in the oven at 400°F until golden brown.
- 6
Rub the remaining raw garlic clove over the surface of the warm toasted bread for extra aroma.
- 7
Spread a generous layer of the olive tapenade onto each slice of bread.
- 8
Top with the roasted pepper strips, the remaining capers, and a sprinkle of fresh parsley and oregano before serving.
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