Olive-Stuffed Roasted Mini-Pepper Crostini with Caramelized Onions

If you want to make ahead, you can assemble the onions and peppers in the baking dish a day ahead. You can roast the peppers and toast the baguette slices a few hours ahead of serving, and assemble the crostini an hour or two before serving.

This appetizer is best served at room temperature.

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: About 24 Crostini


  • 24 (1/4-inch thick) slices of baguette
  • 2 small red onions, peeled, thinly sliced (2 to 3 cups)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1 cup water or stock
  • 12 mini (2- to 3-inch) red, yellow, and orange sweet peppers
  • 1 tablespoon capers, rinsed and drained
  • 12 cherry tomatoes, halved
  • 24 black or green California Ripe Olives, drained and halved
  • Several sprigs of fresh thyme

Special equipment:


1 Preheat the oven to 450°F. Set one oven rack in the upper third of the oven and another rack in the lower third.

2 Toast the bread: Spread the baguette slices in a single layer on a baking sheet. Place on the top rack of the oven and toast in the oven for 4 minutes. Remove from oven and let cool to room temp.

3 Line the baking dish with onions: Place the thinly sliced onions in a 9x13-inch baking dish and toss with 2 tablespoons of olive oil.

Spread the onions out over the bottom of the pan. Sprinkle with 1 tablespoon balsamic vinegar and 1/4 teaspoon of salt.

Pour 1 cup of water or stock onto the onions in the baking dish.

4 Prepare the mini peppers: Cut the peppers in half lengthwise through the stem. Pull out and discard the seeds.

Set pepper halves on top of the sliced onions in the baking pan, hollow side facing up.

5 Stuff the peppers: Sprinkle 3 to 4 capers inside each pepper half. Distribute the olive halves and cherry tomato halves among the pepper cavities.

Place a few thyme sprigs among the peppers.

Drizzle the peppers with the remaining 1 tablespoon of olive oil.

6 Roast the peppers:  Cover the pan with aluminum foil. Bake in the oven at 450°F for about 30 minutes on the lower shelf of the oven, or until the peppers are soft.

Remove the foil and return the peppers to the top shelf of the oven for 10 to 15 more minutes, until the peppers have started to brown at the edges.

If the bottom of the pan becomes dry at any time, pour in a little more water. Remove the pan from the oven and remove the thyme sprigs.

7 Assemble the crostini: Move one of the peppers aside in the roasting dish to reveal the caramelized onions below. Place a forkful of onions on a toasted bread slice. Top with the pepper. Repeat until all of the crostini have been topped with peppers.

Serve warm or at room temperature. Garnish the platter with a few sprigs of fresh thyme.

Roasted Pepper Crostini with Olives

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  • Jessica Pinney

    Oh my gosh, what a cute appetizer! I love caramelized onions on anything so this seems like a winner to me. Thanks for sharing!

  • Emily Leary

    These are so cute! I’m a total olive-ahloic so I would LOVE to try these. They look delicious.

  • Nicoletta Sugarlovespices

    What a beautiful and tasty appetizer! Love the colors and the flavors going on here, the touch of the California ripe olives is great! I bet your dad couldn’t stop eating it ;-) .

  • Lynette

    Beautiful! These look like a wonderful appetizer for the New Year.

  • Amanda Mason

    Simplicity! That’s what I love about this recipe! Looks really great! Great for an appetizer!

  • Tatiana

    Let me tell you , I am very proud of California ripe olives too. Living in SF Bay Area, olives are a part of our daily table!

  • Kate

    These look like a delicious appetizer for any party!

  • Jenni LeBaron

    Yum! I love olives, tomatoes, and peppers so this is definitely my style. What a fun and colorful appetizer for a party.

  • Ben Myhre

    This looks pretty darn tasty. I always love crostini but never have the wherewithal to make it at home.

  • dixya

    crostini are definitely a party staple..and i could see myself eating a lot of this..with or without the toast. roasted mini pepper alone sounds delicious!

  • Elaine @ Dishes Delish

    Yummy!! This looks so delicious! I love all the flavor combinations! So delicious and perfect as a nice appetizer!

  • Helene

    The crostini look so colorful and the flavors are spot on. I would definitely serve your roasted mini pepper crostini for new year. I would go crazy for the black olives I guess. :)

  • Alida @My Little Italian Kitchen

    Fabulous! I will be making this for Christmas, they look delicious and perfectly in tune with Italian cooking.