One large red bell pepper can be used in place of jarred roasted red peppers. To roast, blacken pepper on all sides directly over a gas flame. Place pepper in a bowl and cover tightly with plastic wrap. Allow to stand 10 minutes to steam. Remove blackened skin and seeds. Proceed as recipe directs.
24 slices French baguette, cut 1/4" thick
1 Tbsp olive oil
4 oz pitted Kalamata olives (about 3/4 cup)
4 oz pitted large Italian green olives (about 1 cup)
12-oz jar roasted red bell peppers, well drained (see Chef's Tip)
1/4 cup fresh parsley leaves
4 ounces cream cheese, softened
1 small garlic clove
1 Tbsp brine from green olives
Preheat oven to 350°F. Arrange bread slices on baking sheet. Brush evenly with olive oil.
Bake 10–12 minutes or until golden brown. Remove, allow to cool.
Meanwhile, fit food processor with multipurpose slicing blade. Using thinnest setting, slice olives. Scrape sliced olives in small mixing bowl. Fit processor with mini bowl and mini multipurpose blade. Add roasted peppers and parsley leaves; PULSE until evenly chopped.
Add roasted pepper mixture to olives; mix to combine. Set aside. Add cream cheese, garlic, and olive brine to mini bowl. Process on HIGH until smooth. Spread each bread slice with about 1 tsp of the cream cheese mixture; top with about 1 Tbsp of olive mixture. Serve immediately.
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