Olive & Roasted Red Pepper Bruschetta

Recipe is from Cooking Light's Executive Chef Billy Strynkowski

Yield: 1 serving
Community Recipe from


  • 24 slice(s) French baguette, cut 1/4 inch thick
  • 1 tablespoon(s) Olive oil
  • 4 ounce(s) Pitted kalamata olives (about 3/4 cup)
  • 4 ounce(s) Pitted large Italian green olives (about 1 cup)
  • 1 12 oz. Roasted red bell peppers, well-drained
  • 1/4 cup(s) Fresh parsley leaves
  • 4 ounce(s) Cream cheese, softened
  • 1 Sm garlic clove
  • 1 tablespoon(s) Brine from green olives


  1. preheat oven to 350 degrees. Arrange bread slices on baking sheet. Brush evenly with olive oil. Bake 10-12 minutes or until golden brown. Remove, allow to cool.

  2. Meanwhile, fit food processor with multipurpose slicing blade. Using thinnest setting, slice olives. Scrape sliced olives in small mixing bowl. Fit processor with mini-bowl and mini-multipurpose blade. Add roasted peppers and parsley leaves; PULSE until evenly chopped. Add roasted pepper mixture to olives; mix to combine. Set aside.

  3. Add cream cheese, garlic, and olive brine to mini-bowl. Process on HIGH until smooth. Spread each bread slice with about 1 teaspoon of the cream cheese mixture; top with about 1 tablespoon of olive mixture. Serve immediately. YIELD: 12 servings (2 slices each)
January 2012

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

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