Olive and Roasted Red Pepper Bruschetta

Before having kids, we LOVED to eat out during the holidays.  (To be fair….we have always loved to eat out…. but it seems especially nice during the holidays.)

However, since having kids, eating out has become…well…ummm….interesting?  Creative?  Hard?

Also, as our family has grown, so has my desire to make sure I know exactly what is in the food we are eating.  If you’ve been around this blog for any length of time, then you know we’ve been on a real food “journey,” if you will.  All of these factors have resulted in less eating out and more eating “in” – more cooking at home, from scratch.  This means I often like to recreate some of our favorite restaurant dishes at home.  This is especially true during the holidays when we have guests or are just feeling particularly festive.

One of my favorite recipes is for bruschetta.  It’s pretty easy to make and definitely delicious.  Given that it’s the holidays, it’s also great to make and share with family, friends and house guests.

Olive and Roasted Red Pepper Bruschetta


1 loaf Italian bread
Olive Oil
Mezzetta Savory Garlic Spread
Roasted Red Peppers
Kalamata Olives
Mozzarella Cheese


1.  Heat oven to 425.

2. Slice Italian loaf into 1/2 inch slices.   Brush both sides with Olive oil.

3.  Toast bread in the oven.  5 minutes on one side, turn and toast for 2 more minutes.

4.  While bread is toasting, coarsely chop the olives and peppers.  Grate the cheese.

5.  Take the bread out and top liberally with Savory Garlic Spread.

6.  Top with olives and red peppers and sprinkle with cheese.

7.  Turn on the broiler and place topped bread under the broiler for 2-3 minutes until cheese is just melted.

8.  Serve warm.