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Roasted Red Pepper and Olive Bruschetta

10 minutes Serves 8 This flavorful recipe featuring STAR Pimiento Stuffed Manzanilla Olives, Extra Virgin Olive Oil and Balsamic Vinegar is a perfect party appetizer. #STARFineFoods Ingredients: 1 cup STAR Balsamic Vinegar 3/4 - 1 cup STAR Pimiento Stuffed Manzanilla Olives 3 cloves garlic, peeled 1/4 tsp salt 1/4 tsp ground pepper 1/3 cup Cara Mia Piquillo Peppers 1 Tbsp lemon juice 2 Tbsp STAR Extra Virgin Olive Oil 1 Tbsp Dijon mustard 1/2 cup crumbled feta

1 baguette, sliced and toasted

Instructions:

In a small saucepan over medium heat, bring STAR Balsamic Vinegar to a simmer, stirring occasionally until the sauce has reduced by half and become syrupy, about 10 minutes.

Remove the glaze from the heat, and allow the balsamic glaze to cool.

In a small food processor, add in the STAR Pimiento Stuffed Manzanilla Olives, garlic, salt, pepper, Cara Mia Piquillo Peppers, lemon juice, STAR Olive Oil and Dijon mustard. Pulse the food processor 5-7 times until the mix is chunky and combined.

Top the toasted sliced baguette with the red pepper bruschetta, crumbled feta, and the balsamic drizzle. Serve immediately.

Roasted Red Pepper and Olive Bruschetta

This flavorful recipe featuring STAR Pimiento Stuffed Manzanilla Olives, Extra Virgin Olive Oil and Balsamic Vinegar is a perfect party appetizer. #STARFineFoods

Ingredients

Instructions

1

In a small saucepan over medium heat, bring STAR Balsamic Vinegar to a simmer, stirring occasionally until the sauce has reduced by half and become syrupy, about 10 minutes.

2

Remove the glaze from the heat, and allow the balsamic glaze to cool.

3

In a small food processor, add in the STAR Pimiento Stuffed Manzanilla Olives, garlic, salt, pepper, Cara Mia Piquillo Peppers, lemon juice, STAR Olive Oil and Dijon mustard. Pulse the food processor 5-7 times until the mix is chunky and combined.

4

Top the toasted sliced baguette with the red pepper bruschetta, crumbled feta, and the balsamic drizzle. Serve immediately.

1

In a small saucepan over medium heat, bring STAR Balsamic Vinegar to a simmer, stirring occasionally until the sauce has reduced by half and become syrupy, about 10 minutes.

2

Remove the glaze from the heat, and allow the balsamic glaze to cool.

3

In a small food processor, add in the STAR Pimiento Stuffed Manzanilla Olives, garlic, salt, pepper, Cara Mia Piquillo Peppers, lemon juice, STAR Olive Oil and Dijon mustard. Pulse the food processor 5-7 times until the mix is chunky and combined.

4

Top the toasted sliced baguette with the red pepper bruschetta, crumbled feta, and the balsamic drizzle. Serve immediately.

Recipe developed by: http://www.countrycleaver.com/

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves: 8

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