Enjoy this famous Spanish appetizer that’s made by serving roasted red pepper and olives over bread - ready in just 25 minutes.
Roasted Red Pepper and Olive Tapas
- Prep Time 25 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2Place 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.
-
Step3To serve, spread pepper mixture on toasted bread slices. Serve immediately.
Nutrition
80
Calories
4g
Total Fat
2g
Protein
10g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 80
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 1g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 40%
- 40%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;Tips from the
Pillsbury Kitchens
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