Savory Castelvetrano olives, roasted red bell peppers, capers, pistachios, dates and fresh herbs make an unexpected and delicious pairing with basil ricotta. The result is an appetizer that is sure to please family and friends, all year round. 


Makes 10 servings 1x 2x 4x
  • Pepper and Olive Bruschetta
  • 1 cup Roasted Red Bell Pepper Strips
  • 1/2 cup Pitted Italian Castelvetrano Olives sliced
  • 3 pitted dates halved lengthwise and thinly sliced
  • 2 tablespoons chopped shelled pistachios
  • 1 tablespoon Imported Non-Pareil Capers
  • 2 tablespoon thinly sliced fresh mint
  • 1 tablespoon chopped fresh parsley
  • 1/2 Lemon Juice from that 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • Crushed red pepper flakes to taste
  • Toasted or grilled baguette slices for serving*
  • Shaved parmesan cheese to garnish
  • Salt and pepper to taste
  • Basil Ricotta
  • 1 cup whole milk ricotta
  • 1/4 cup packed basil leaves thinly sliced
  • Salt and pepper to taste


  1. In a large bowl, add the Mezzetta® Roasted Red Bell Pepper Strips, Mezzetta® Pitted Italian Castelvetrano Olives, dates, pistachios, Mezzetta® Imported Non-Pareil Capers, fresh mint, fresh parsley, lemon juice, extra virgin olive oil, red pepper flakes and salt and pepper to taste. 
  2. Stir together to combine and set aside for 15-20 minutes to allow the flavors to meld.
  3. While the bruschetta marinates, make the basil ricotta: In a medium bowl, add the ricotta, thinly sliced basil and season with salt and pepper to taste. Mix until fully combined and set aside.
  4. Spread the basil ricotta mixture over slices of toasted baguette, top with the pepper and olive bruschetta and garnish with shavings of parmesan cheese before serving.
  5. Enjoy!

Chef's Note

For the bread, you can use store bought crostini, garlic bread, or slice a French baguette into ½ inch thick slices, brush with olive oil and bake in a 375°F oven for 5 to 6 minutes until lightly golden.