Roasted Red Pepper and Olive Tapas

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

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

Directions

  1. 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. 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. 3 To serve, spread pepper mixture on toasted bread slices. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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