Shellfish Free Spicy Mediterranean Bruschetta with Chile Kick
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette, cut on the diagonal into 12 slices (about ½ inch thick)
- 3 tbsp extra-virgin olive oil, for brushing
- 1 large garlic clove, halved
For the topping
- 1 lb ripe roma tomatoes (about 4 medium), seeded and finely diced
- ⅓ cup kalamata olives, pitted and roughly chopped
- ½ cup roasted red peppers (from a jar), drained and finely diced
- 1 fresh red fresno or red jalapeño chile, seeded and minced
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ¼ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ cup fresh basil leaves, thinly sliced
For serving
- 2 oz feta cheese, crumbled (optional)
- 1–2 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
In a medium mixing bowl, combine the diced tomatoes, Kalamata olives, roasted red peppers, and minced chile. Add the 2 tbsp olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir to combine, then let the mixture sit at room temperature for 15 minutes so the flavors come together.
- 2
While the topping rests, heat a grill pan over medium-high heat, or set your broiler to high with a rack positioned 4–5 inches from the element. Brush both sides of each baguette slice lightly with the 3 tbsp olive oil.
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