• 1 teaspoon olive oil
  • 2 cups red or yellow bell peppers or combination, sliced into 2-inch strips
  • 1 cup red onion, sliced
  • 1 cup yellow onion, sliced
  • 1 tablespoon red wine vinegar
  • Salt and cayenne pepper to taste
  • 1 (8 oz.) French bread baguette
  • 4 ounces Brie cheese
  • 1 ounce arugula, washed and stems removed
  • 8 ounces thinly sliced cooked flank steak, (substitute roast beef if necessary)


Heat olive oil in a medium sized sauté pan over medium-low heat. Add peppers and onions and cook, stirring occasionally, for 15-20 minutes until tender. Mix in California Ripe Olives and vinegar and season to taste with salt and cayenne pepper. Set aside. Slice baguette in half and toast in a 400 degree oven for 5 minutes until golden. Cut each half into 4 equal sized pieces and set aside. Assemble tartines by spreading 1/2 ounce of brie onto each baguette. Top with a few leaves of arugula and 1 ounce of flank steak. Garnish the tops with approximately 1 ounce of pipérade. Serve two slices per person.

Nutritional Analysis Per Serving: Calories 367, Fat 14g, Cholesterol 44mg, Sodium 661mg, Carbohydrate 38g, Protein 24g, Calories from fat 34%