Olive and Roasted Pepper Crostini

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olive roasted pepper crostini mediterranean seasoning victoria gourmet recipe

I love olives and cheese. This recipes takes these two ingredients and creates a the perfect appetizer any time of the year. These will dissapper just as quickly as you make them! 


1 red bell pepper
1 yellow bell pepper
1 loaf French bread, sliced into 12- 1/4 inch slices
10oz fresh mozzarella cheese, sliced into 12 thin slices
3/4 cup Kalamata olives, pitted
1 tablespoon capers, rinsed
2 tablespoons extra virgin olive oil
2 tablespoons parsley, chopped

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
10 minutes
Total Time: 
30 minutes
Serving size: 


1. Place peppers on top of gas burners and char until skins are totally blackened, turning them twice during roasting (about 10 minutes). Remove the peppers and place them in a ziptop bag and set aside until they are cool enough to handle (about 30 minutes).Remove the stem from each pepper and cut them in quarters. Remove and discard the peels and seeds. Slice peppers into 1/4 inch slices.
2. While the peppers are cooling, combine the olives, capers, Mediterranean seasoning and olive oil in a food processor, pulse for 5 seconds 4 times. Set aside.
3. Preheat the broiler.
4. Place the prepared bread onto the baking sheet and top with mozzarella. Broil until the cheese has melted and the bread is lightly toasted.
5. Dollop a tablespoon of the olive mixture onto each piece of toast, top with strip of each red and yellow bell pepper. If desired, garnish with chopped parsely.
6. Serve immediately.


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Recipe Tip:
Short on time? Try this recipe with jarred roasted red peppers.
mediterranean seasoning bold herbs spices victoria taylor