Balsamic, Pepper and Olive Bruschetta

20 12 servings, 1 piece (30 g) each
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12 servings, 1 piece (30 g) each

Garlic, green olives and capers ensure a colourful, flavourful tri-pepper bruschetta.

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What You Need

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Make It

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  • Heat oven to 425ºF.
  • Heat dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Add peppers and water. Bring to boil; cover. Simmer on low heat 20 min. or until peppers are tender, stirring occasionally.
  • Meanwhile, place bread slices in single layer on baking sheet. Bake 10 min. or until deep golden brown.
  • Add olives and capers to pepper mixture; cook and stir 1 min. or until heated through. Spoon onto toast slices; sprinkle with parsley.

How to Prepare Peppers

To prepare peppers, wash thoroughly, then cut away the cores. Remove the seeds and membranes. Wrap cut pieces tightly in plastic wrap and refrigerate to preserve the fresh taste and crisp texture.


  • 12 servings, 1 piece (30 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (30 g) each
Calories 80
% Daily Value
Total fat 2.5g
Saturated fat 0.3g
Cholesterol 0mg
Sodium 280mg
Carbohydrate 14g
Dietary fibre 2g
Sugars 2g
Protein 2g
Vitamin A 4 %DV
Vitamin C 70 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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