Roasted Red Pepper and Olive Tapas

Total Time
27 min
15 min
12 min
Enjoy this lightened up version of a traditional Spanish bar food.


canned artichoke hearts without oil

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

chickpeas (15 oz)

½ cup(s), drained and rinsed


12 medium, Kalamata, pitted finely chopped

uncooked shallot(s)

1 Tbsp, or red onion, minced


2 tsp, small size

red wine vinegar

2 Tbsp

olive oil

1 Tbsp, extra virgin

dried oregano

½ tsp

black pepper

tsp, coarsely ground (or more to taste)

roasted red peppers (packed in water)

7½ oz, packed in water *

garlic clove(s)

1 medium clove(s), cut in half

whole wheat bread

4 slice(s)


  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.


The 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.* It is important to avoid artichokes and peppers that are “marinated”—which often means the vegetables are packed in oil. Try to select the plainest possible options when buying artichoke hearts and roasted peppers.

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