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 feta1 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.
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.
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.
Recipe developed by: http://www.countrycleaver.com/
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 8
