Olive & roasted pepper bruschetta

I’m so excited! I tried two new appetizers last night for our families weekly dinner night and they both turned out fantastic! You know how it is when you try new recipes, you never know how it is going to turn out. That’s the risk we take right, but when something turns out great it makes all the wrongs worth it. Last night I had two successes! The first one is for an Olive & roasted pepper bruschetta. I was thumbing through an old December (2009) issue of Taste of home magazine when I came across these two recipes. They had an appetizer recipe contest and this recipe was one of the runner ups. You definitely need to like green olives to enjoy this recipe, which we all do. Even the kids liked them! Not to mention this was super easy to make. You could have these ready to go in 15 minutes. To save even more time you could make the topping ahead of time.

The ingredients are:

  • 1/2 Cup grated Romano cheese (I had Parmesan so I used that instead)
  • 1/2 Cup chopped pitted green olives
  • 1/2 Cup chopped roasted sweet red pepper
  • 2 tsp. olive oil
  • 1/2 tsp. dried basil
  • 16 slices French bread baguette (1/2 in. thick), toasted

Make sure that you have toasted your baguette slices. I almost forgot to do that. I put the slices on a cookie sheet and put them in the oven for a few minutes.

In a small bowl, combine the first five ingredients (I did not add the Parmesan cheese with the olive mixture because we have a couple of people who can’t eat it. So I sprinkled it over the tops of about half of them). Top each bread slice with 1 Tbsp. olive mixture.

I would definitely double this recipe next time. With our family they only lasted a couple of minutes!

( Thank you Taylor for being my hand model!)


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