Roasted Pepper, Olive, and Mozzarella Bruschetta

Yields6 ServingsPrep Time15 mins

For the topping:

2 ½ tbsp extra virgin olive oil

1 cup minced olives, such as Kalamata and Cerignola

1 cup bottled roasted red

2 tbsp minced fresh parsley

2 tsp crushed red pepper flakes

8-10 oz sliced mozzarella cheese

2 tbsp pine nuts

For the bruschetta:

1 loaf of crusty Italian bread, such as Ciabatta sliced into 8-10 thick slices

1 whole garlic clove

4-5 tsp of extra virgin olive oil (about 1/2 teaspoon per slice)

To toast the pine nuts, place in a dry skillet over medium heat. Gently shake the pan handle to ensure even toasting, for about 1 minute, or until golden brown. Remove and set aside.

In a small bowl, combine olive oil, olives, roasted peppers, parsley, and red pepper flakes. Stir until well combined. (This topping can be made up to a day or two in advance and placed in an air-tight container in the refrigerator. Bring to room temperature before applying to bruschetta.)

Grill bread slices on an outdoor grill or on a grill pan over high heat until lightly charred and crispy.

You could also place them under the broiler. Rub each toasted slice with the raw garlic clove and drizzle with a teaspoon of olive oil.

While the bread is still warm, top a slice of cheese; then olive mixture. Sprinkle with toasted pine nuts and serve immediately.

Nutrition Facts

6 servings

Serving size

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Roasted Pepper, Olive, and Mozzarella Bruschetta