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Bruschetta with Roasted Peppers and Spanish Olives

By Albert Bevia


Segorbe, VC, ES

 Segorbe, VC

Recipe Level

Prep Time

15 Mins

Cook Time

10 Mins




About Recipe

This Spanish inspired Bruschetta with Roasted Peppers and Spanish Olives is loaded with Mediterranean flavors and super easy to make. The entire dish is made in well under 30 minutes and makes for the perfect starter to any meal, specially a paella.


1 baguette

1 7 oz. block manchego cheese

8 jarred roasted bell peppers

15 spanish olives

1 tsp dried oregano

1 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp sea salt

1/8 tsp freshly cracked black pepper

fresh parsley

extra virgin Spanish olive oil

Cooking Procedure


n n n n n Grab 8 jarred roasted red bell peppers, pat them dry with some paper towels and cut them into small pieces and add to a large bowl, grab 15 pimento stuffed Spanish olives and cut them into small pieces and add to the bowl with the roasted peppers, then season everything with 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of sea salt and 1/8 teaspoon of freshly cracked black pepper, mix everything together until well combinedn n De-rind a 7 ounce block of Manchego cheese and cut it into thin slicesn n Cut a baguette into diagonal slices that are about 1 inch thick, then brush each slice of bread with extra virgin Spanish olive oil on both sidesn n Heat a grilling pan with a medium heat and add the slices of bread into the pan, cook in batches to not over-crowd the pan, cook them between 2-3 minutes per siden n To assemble the bruschetta add a slice of queso Manchego on top of each slice of toast and then top them off with a generous portion of the olive and pepper mixture, garnish with freshly chopped parsleyn n n nnn  n


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