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Photo of Tapas-style roasted red pepper and olive toasts by WW

Tapas-style roasted red pepper and olive toasts

4
Points®
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Mixed boards of small bites are all the rage these days for lighter dinners or grazing meals. Enjoy this lightened up version of a traditional Spanish bar food ideal when paired with a small green salad and a bowl of nuts, such as Marcona almonds. If you are entertaining, this dish is sure to please a crowd and takes under 30 minutes to prepare. he olive mixture can be made up to 24 hours in advance and stored in the refrigerator overnight in an airtight container. For a more spicy, flavorful olive spread, add a few pinches of dried crushed red pepper flakes, paprika, or cayenne pepper. Make sure your artichokes and peppers are not labeled “marinated”—which often means the vegetables are packed in oil.

Ingredients

Canned artichoke hearts, drained

½ cup(s), quartered, drained and rinsed, quartered*

Canned chickpeas

½ cup(s), drained and rinsed

Olives

12 olive(s), medium, Kalamata, pitted finely chopped

Shallot

1 Tbsp, chopped, or red onion, minced

Capers

2 tsp, small size

Red wine vinegar

2 Tbsp

Olive oil

1 Tbsp, extra virgin

Dried oregano

½ tsp

Black pepper

⅛ tsp, coarsely ground (or more to taste)

Roasted red peppers (packed in water)

7½ oz, packed in water *

Garlic

1 clove(s), cut in half

Whole wheat bread

4 slice(s)

Instructions

  1. Preheat oven to 350°F.
  2. Combine artichokes through black pepper in a food processor. Pulse on medium speed until very smooth, about 10 to 15 seconds. Transfer mixture into a bowl and set aside.
  3. Cut red peppers into medium-small pieces, about 2 inches long.
  4. Slice each piece of bread diagonally into 2 triangles. Place all triangles directly on oven rack and toast until crisp, about 5 to 7 minutes. Remove from oven and arrange on a platter. Rub raw garlic clove, cut-side-down, a few times across each toast point, and spread olive mixture evenly onto toast points. Place 1 to 2 pieces of red pepper atop each toast point before serving. Yields 2 pieces per serving.

Notes

*

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