CHILI BRUSCHETTA WITH TOMATOES AND OLIVE OIL RECIPE - (5/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chili Bruschetta with Tomatoes and Olive Oil Recipe - (5/5) image

Provided by almabts

Number Of Ingredients 10

200 g tomatoes
30 g Cenzino organic extra virgin olive oil
1 clove of garlic
1 chilli pepper
1 tablespoon of Bonomo e Giglio capers
100 g Vorrei green olives
3 Delfino anchovy fillets
1 tablespoon chopped parsley
6 slices of bread
Salt and pepper

Steps:

  • Find more gourmet recipes and meal ideas at Vorrei! http://blog.vorrei.co.uk/chili-bruschette

ABID HEAKER 99
[email protected]

This is a great recipe for a quick and easy appetizer. I will definitely be making it again.


Sk Babu
[email protected]

I'm not a big fan of chili, but I really enjoyed this bruschetta. The flavors were well-balanced and the bread was perfectly toasted.


wael wael
[email protected]

I made this recipe for a party and everyone loved it. It was so easy to make and it looked really impressive.


Pedagogy
[email protected]

This recipe is a great way to use up leftover chili.


Dndolezel
[email protected]

I love the smoky flavor that the chili adds to this bruschetta.


Areeba Haroon
[email protected]

This is my go-to recipe for bruschetta. It's simple, flavorful, and always a hit.


K.M Ruus
[email protected]

I've made this recipe several times now and it's always a crowd-pleaser. It's so easy to make and the results are always delicious.


Nahla Grady
[email protected]

I'm not usually a fan of bruschetta, but this recipe changed my mind. The chili and tomato topping is so flavorful and the bread is perfectly crispy.


Shoaibkhan youtub chenal
[email protected]

This chili bruschetta was a hit at my last party! The combination of flavors was perfect and the presentation was beautiful.