Easy Entertaining: 15 Minute Puttanesca Bruschetta Recipe

Friday, August 19, 2016

One of the best ways to travel vicariously to a foreign country is through food. If you can't physically be there, why not at least enjoy the native foods of the country you'd love to visit? For me, the food of Italy is tops. The robust flavors of pasta dishes, salads, and seafood have the power to transport you to Italy in a heartbeat.

Dying to go to Italy? Enter to win this AMAZING 11-day trip to Italy via Mezzetta.

This week I had a few friends over for an impromptu happy hour. I didn't have time to whip up a huge spread, so I opted for something that was quick but would make a last impression...and would be a perfect pairing with a few bottles of rosé. If you are looking for a quick way to savor the flavors of Italy, Puttanesca Bruschetta is the way to go.

This recipe is super easy when using prepared marinara sauce. I use Mezzetta's Whole Garlic & Sweet Basil Marinara. The marinara is super rich, smooth, and makes the perfect base for this bruschetta topping. Mezzetta Marinara Sauce is all natural. It contains no sugar, no paste, and no shortcuts. If you are short on time or just want something easy to snap together pre-dinner, this bruschetta is your go-to!

Are you ready? Here we go! Let's make some puttanesca bruschetta and take a quick trip to Italy!!


  • 1 loaf/baguette of Italian or French bread, sliced on a diagonal into 1/2" thick slices
  • 1 - 16.25 oz. jar Mezzetta Whole Garlic & Sweet Basil Marinara sauce. (I discarded the whole garlic cloves).
  • 1/2 Mezzetta Kalamata olives, coarsely chopped
  • 2 tablespoons capers, chopped
  • Freshly ground pepper to taste
  • Basil leaves for garnish

1. Heat oven to 375 degrees Fahrenheit.

2. Brush one side of each slice of bread with olive oil using a pastry brush and place olive oil-side down on a baking sheet. Toast the bread in the oven for 5-6 minutes until edges are golden brown.

3. In a saucepan over medium heat, heat Mezzetta marinara sauce until completely heated through.

4. Add the kalamata olives and capers to the marinara sauce and combine until olives and capers are evenly distributed. Heat on medium low until olives and capers are thoroughly heated, about 5 minutes.

5. Arrange the toasted bread on a platter, olive oil side facing up. This will create a barrier to prevent the bruschetta sauce from making the bread soggy.

6. Top each slice of bread with about 2 tablespoons of bruschetta mixture. Top with one or two fresh basil leaves.


Go to Italy! Mezzetta is currently holding a giveaway for an 11-day trip to Italy. See the beautiful sights and taste the wonderful flavors of Italy.


Sweepstakes Details: One (1) Grand Prize Winning Entry will be selected. The Grand Prize consists of a trip for Winner and one (1) Guest to attend culinary experiences (including cooking class and farm tour) in the San Marzano region of Italy and explore other cities of Italy. The Grand Prize trip consists of the round trip coach air transportation between the major commercial airport nearest winner’s residence and Rome, Italy, the culinary experience and tour of Italy.

No comments