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Olive, Red Pepper Bruschetta

Olive Red Pepper Bruschetta


  • 5 Roma tomatoes or 2 large regular tomatoes
  • 1/2 onion or 1 shallot chopped
  • 1/4 cup sliced black olives
  • 1/4 cup diced roasted red peppers
  • 3 sprigs fresh parsley
  • olive oil
  • red wine vinegar
  • balsamic vinegar Optional
  • ground black pepper
  • salt
  • Parmesan cheese Optional
  • Italian Spice Blend or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
  • 1-2 cloves fresh garlic pressed


  • Finely chop tomatoes and place in a bowl. Chop a ½ of an onion (or 1 shallot) finely and add to bowl. Chop 3 sprigs of parsley and add to bowl. Add the roasted red peppers and olives. Add 2 tbsp of olive oil, 2 tbsp of red wine vinegar, and 1/2 tbsp of balsamic vinegar. Add 1/2 tsp of pepper, ½ tsp of salt, 1 tbsp of parmesan cheese, and 1 tbsp Italian Blend or substitute spices. Add two cloves of pressed fresh garlic, mix thoroughly and refrigerate for an hour.
  • Make your own bread or make garlic bread by slicing french bread into pieces and arrange on a baking sheet. Sprinkle with parmesan cheese, garlic powder, and ground black pepper. Put in oven at 300 degrees until toasted.
  • Serve the bread on a platter. The bruschetta can be served in the bowl so your friends and family can dish it out themselves.
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