Baked on the Bright Side

Rudi's Gluten-Free Olive Pepper Parsley Bruschetta

August 4, 2011


This appetizer is easy, ideal for gluten-free guests. Preparation time: 20 minutes

2 slices Rudi’s Gluten-Free Sandwich Bread

1/4 cup olive oil, light or regular, divided

1 16-ounce jar red roasted peppers, chopped

1 sweet red pepper, chopped

1/4 sweet onion, chopped

1/2 cup chopped fresh curly parsley

1 large garlic clove, split in half

8 pitted black or green olives or combination, chopped

1 heaping tablespoon tomato paste

Black pepper, to taste

Paprika, to taste

Salt, to taste

1. Toast bread until crust is crispy. Set aside.

2. Pour half the oil in a large pan and saute roasted peppers, red pepper, onion, parsley and garlic over medium heat until onions are fairly soft.

3. Add olives, tomato paste and remaining oil, stirring gently. Remove from heat when warmed through, taking out the two garlic pieces.

4. Spread mixture onto toasted bread slices. Cut into quarters and serve.

Recipe by Dorothy Kieffer of Yardley, Pennsylvania.

***TOP TEN Contestant for Rudi’s Unbelievably Good Gluten-Free Recipe Contest  

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