Isola’s Spicy Anchovy, Artichoke & Red Pepper Bruschetta

COOKING TIME: 15 minutes
SERVING SIZE: 8 servings (3 pieces per serving)


  • 1 tablespoon Isola My Brother’s Extra Virgin Olive Oil
  • 1 tablespoon Isola Organic White Balsamic Condiment
  • 1 small yellow onion, sliced and sautéed
  • 1 package Isola Olive Oil Bruschetta
  • 1 container Isola Artichoke Tapenade
  • 1 jar Isola Grilled Peppers Italian Style
  • 1 package Isola Spicy Anchovy Fillets in Oil (drained)

Preparation Instructions

1. Add My Brother’s Olive Oil and onion slices to a medium saucepan over medium heat. Saute onion slices until browned and translucent. Set aside to cool.

2. Arrange Isola Olive Oil Bruschetta crisps on a serving plate.

3. Spread a thin layer of Artichoke Tapenade on each piece of bruschetta.

4. Add Isola Grilled Red Peppers along with 1 sautéed onion slice on top of each piece.

5. Cut Anchovy Fillets into small pieces about 1 inch in length. In a bowl add organic white balsamic and drained anchovy, then toss.

6. Finish each crisp with 1 White Anchovy Fillet piece and serve.

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Isola Family Favorite

Serve a uniquely sweet yet tangy twist on the traditional bruschetta with this simple recipe. Starting with Isola Olive Oil Bruschetta, you can build layers of salty, crunchy and savory flavors to create a new favorite.