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Roasted Red Pepper and Olive Tapas

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By Pillsbury Kitchens
Updated Jan 21, 2011
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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