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)
