Tapas-style roasted red pepper and olive toasts | Recipes | WW USA

Name: Tapas-style roasted red pepper and olive toasts | Recipes | WW USA
Total time: 27 min
Ingredients: 1/2 cup(s), quartered Canned artichoke hearts, drained, drained and rinsed, quartered*; 1/2 cup(s) Canned chickpeas, drained and rinsed; 12 olive(s), medium Olives, Kalamata, pitted finely chopped; 1 Tbsp, chopped Shallot, or red onion, minced; 2 tsp Capers, small size; 2 Tbsp Red wine vinegar; 1 Tbsp Olive oil, extra virgin; 1/2 tsp Dried oregano; 1/8 tsp Black pepper, coarsely ground (or more to taste); 7 1/2 oz Roasted red peppers (packed in water), packed in water *; 1 clove(s) Garlic, cut in half; 4 slice(s) Whole wheat bread

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Tapas-style roasted red pepper and olive toasts & see the Points value of this great recipe.

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Ingredients

1/2 cup(s), quartered Canned artichoke hearts, drained, drained and rinsed, quartered*
1/2 cup(s) Canned chickpeas, drained and rinsed
12 olive(s), medium Olives, Kalamata, pitted finely chopped
1 Tbsp, chopped Shallot, or red onion, minced
2 tsp Capers, small size
2 Tbsp Red wine vinegar
1 Tbsp Olive oil, extra virgin
1/2 tsp Dried oregano
1/8 tsp Black pepper, coarsely ground (or more to taste)
7 1/2 oz Roasted red peppers (packed in water), packed in water *
1 clove(s) Garlic, cut in half
4 slice(s) Whole wheat bread