Roasted Red Pepper and Olive Tapas
- Total Time
Enjoy this lightened up version of a traditional Spanish bar food.
canned artichoke hearts without oil½ cup(s), drained and rinsed, quartered*
chickpeas (15 oz)½ cup(s), drained and rinsed
olive(s)12 medium, Kalamata, pitted finely chopped
uncooked shallot(s)1 Tbsp, or red onion, minced
capers2 tsp, small size
red wine vinegar2 Tbsp
olive oil1 Tbsp, extra virgin
dried oregano½ tsp
black pepper⅛ tsp, coarsely ground (or more to taste)
roasted red peppers (packed in water)7 ½ oz, packed in water *
garlic clove(s)1 clove(s), medium, cut in half
whole wheat bread4 slice(s)
- Preheat oven to 350°F.
- 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.
- Cut red peppers into medium-small pieces, about 2 inches long.
- 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.