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8" Sauté Pan


Italian Olive Bruschetta

1/4   cup (50 mL) finely diced red bell pepper
1   tbsp (15 mL) olive oil
1   tsp (5 mL) Italian seasoning
1   large garlic clove, pressed
1/8   tsp (0.5 mL) crushed red pepper flakes
2   cups (500 mL) small pitted ripe olives, finely chopped
2   tbsp (30 mL) snipped fresh parsley
1   tsp (5 mL) lemon zest
2   tsp (10 mL) lemon juice
24   slices French bread, toasted
  1. In (8-in./20-cm) Sauté Pan, combine bell pepper, oil, seasoning, garlic and pepper flakes; cook and stir using Square Slotted Spoon over medium heat 1-2 minutes or until bell pepper is crisp-tender. Remove from heat; stir in olives, parsley, lemon zest and juice. Serve olive mixture with bread slices.

Yield: 12 servings

Nutrients per serving: Calories 200, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 35 g, Protein 6 g, Sodium 510 mg, Fiber 2 g