Roasted Red Pepper and Olive Bruschetta
8
15 minutes
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
-
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.
