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Wednesday, December 4, 2013

Mediterranean Bruschetta with Olives, Capers, and Roasted Red Peppers

Out of everything I made for Thanksgiving, this easy recipe got the most "mmm's!" Most of it was devoured as we dashed around the kitchen, staving off our hunger as we made the last preparations for dinner.

It is easy and elegant and I think it will forevermore replace hummus as my go-to appetizer, to please vegans and non-vegans alike.

See more photos and recipes on my Instagram: @veganlifeisgood

Vegan Mediterranean Bruschetta 

     Adapted from Martha Stewart

  • 1 red pepper, thinly sliced
  • Organic Extra-virgin olive oil, 1/2 cup or to taste, plus 1 tbsp
  • dash of salt
  • Pitted Kalamata olives, sliced in half
  • Drained and rinsed capers (a whole 2 or 3 oz jar will do)
  • Thinly sliced fresh garlic, 1-2 cloves
  • Red-wine vinegar to taste
  • fresh ground pepper, to taste
  • sliced sourdough baguette




There are lots of ways to roast red peppers, or capsicums. I prefer using the same oil that will be in the rest of the bruschetta and low heat of 400 F, but if you want to really blister them try vegetable oil under the broiler. But I just used that extra tbsp of oil and the salt to coat the slices in a bowl, then spread on a baking sheet lined with parchment paper and roasted in the oven for about 20 minutes.

Meanwhile, combine the olives, capers, and garlic in a bowl. You will want to add the roasted peppers next, and then play with the amount of oil, vinegar, and fresh pepper. I kept adding more oil until I could see a spoonful of the bruschetta really moisten the bread. If time allows, allow the mixture to marinate for a bit in the fridge. Serve spooned onto the bread, toasted or un-toasted. Both ways are delicious!

*Note: Careful with the garlic. It gets more intense as the flavors marinate.