Vaccination remains the strongest defense against COVID-19. For more information about where you can schedule a vaccine, be tested for COVID-19 or learn more about the virus, visit

COVID-19 Information
Select the search type
  • Site
  • Web

Roasted Bell Pepper-and-Olive Crostini

Serves: 32 appetizers
Serving size: 2 appetizers

Nutrition Facts (per serving):

Calories: 114
Fat: 2.7 g
Protein: 3.3 g
Sodium: 305 mg
Fiber: 1.2 g


  • 2 large red bell peppers, roasted and peeled (about 1 pound)
  • 2 large yellow bell peppers, roasted and peeled (about 1 pound)
  • 2/3 cup sliced pitted kalamata olives
  • 2 Tablespoons thinly sliced fresh basil
  • 1 Tablespoon capers
  • 1 Tablespoon red wine vinegar
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted


  1. Cut bell peppers into 1 x ¼ -inch julienne strips.  Combine bell pepper strips and next 6 ingredients in a bowl.  Cover bell pepper mixture, and let stand at room temperature 2 hours.
  2. Spoon about 1 Tablespoon bell pepper mixture onto each bread slice.  Yield:  32 appetizers (serving size: 2 appetizers)

Note: Your may substitute 1/3 cup sliced green olives and 1/3 cup sliced black olives for kalamata olives, if desired.

Reprinted from Cooking Light Holiday Cookbook, 2005

2022 Best Hospitals - Cardiology and Heart Surgery

#39 in the Nation
by U.S. News & World Report

Find a doctor or make an appointment: 866.867.3627
General Information: 314.747.3000
One Barnes-Jewish Plaza
St. Louis, MO 63110
© Copyright 1997-2022, Barnes-Jewish Hospital. All Rights Reserved.