Roasted Red Pepper and Olive Tapas

Enjoy this famous Spanish appetizer that’s made by serving roasted red pepper and olives over bread - ready in just 25 minutes.

  • prep time 25 min
  • total time 25 min
  • ingredients 6
  • servings 8

Ingredients

2
teaspoons olive oil
1
medium onion, coarsely chopped
1
(7.25-oz.) jar roasted red bell peppers, drained, coarsely chopped
1/2
cup coarsely chopped pitted kalamata olives
1
tablespoon balsamic vinegar
16
(1/2-inch-thick) slices baguette-style French bread
  • 1 Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 minutes. Add roasted peppers, olives and vinegar; mix well. Cook and stir 3 to 4 minutes or until onion is soft and liquid is evaporated. Remove from heat.
  • 2 Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 4 to 6 minutes or until lightly toasted on both sides, turning once.
  • 3 To serve, spread pepper mixture on toasted bread slices. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    80
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    40%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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