Roasted Red Pepper Olive Tapenade and Mozzarella on Toast

Add some excitement to your Mediterranean Diet recipes with the addition of roasted red pepper and kalamata olive tapenade with sliced mozzarella on toast. This is a versatile dish that can be served as an appetizer, a side, or even as a light lunch. Drizzle a little extra virgin olive oil and voila! You have a delicious side or anytime snack.

Enjoy!

Photo Credit: Christine Dutton

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Mediterranean Diet Recipes: Red Pepper Tapenade with Mozzarella on Toast

Roasted Red Pepper Olive Tapenade and Mozzarella on Toast

5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Servings 6
Calories 335 kcal

Ingredients
  

  • 1/2 cup pitted kalamata olives
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. capers
  • 1 tsp ground cumin
  • 1/2 tsp Aleppo pepper
  • 1/2 tsp garlic powder, preferably roasted
  • 1/2 tsp onion powder
  • 1/4 tsp cardamom
  • pepper to taste
  • 1 cup roasted red peppers
  • 2 tbsp. chopped cilantro
  • 6 pieces sourdough bread, toasted
  • 1 pound fresh mozzarella, thinly sliced

Instructions
 

  • Place kalamata olives, olive oil, lemon juice, capers, cumin, Aleppo pepper, garlic powder, onion powder, cardamom and pepper in food processor. Process until ingredients are chopped finely, but not pureed. Place olive mix in a bowl.
  • Add roasted red peppers to food processor and process until chopped. Add cilantro and process until finely chopped. Mix roasted red pepper mix in with olive mix.
  • Cut toasted bread slices in half and layer each piece of toast with sliced mozzarella then add a large dollop of tapenade. Serve immediately.

Nutrition

Calories: 335kcalCarbohydrates: 5gProtein: 18gFat: 28gSaturated Fat: 11gCholesterol: 60mgSodium: 1048mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 1066IUVitamin C: 13mgCalcium: 407mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
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One Comment

  1. Lib April 9, 2018 at 7:40 pm - Reply

    Great recipe. Substituted green and black olives for Kalamata and it was still great.

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