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Roasted Tomato and Olive Bruschetta

00:20:00 16 servings, 1 piece (30 g) each
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16 servings, 1 piece (30 g) each

Easy for you, delicious for your guests: That's our idea of the perfect appetizer! This Roasted Tomato and Olive Bruschetta fits the bill nicely.

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What You Need

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Make It

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  • Cook and stir garlic in dressing in large skillet on medium-high heat 1 min.
  • Add tomatoes, peppers and olives; cook and stir 3 to 4 min. or until heated through.
  • Spoon onto toast slices; top with basil.

How to Roast Peppers

Preheat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


  • 16 servings, 1 piece (30 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (30 g) each
Calories 70
% Daily Value
Total fat 1g
Saturated fat 0.1g
Cholesterol 0mg
Sodium 250mg
Carbohydrate 14g
Dietary fibre 1g
Sugars 2g
Protein 2g
Vitamin A 2 %DV
Vitamin C 30 %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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