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Bruschetta Recipe
This particular bruschetta recipe is infused with roasted red peppers that gives this Italian bruschetta recipe a rich, smokey flavor
It's easy to make this classic bruchetta recipe right in your own home kitchen. You will be surprised at how simple it is to pull together. I often substitute freshly copped tomatoes for the red pepper, it depends on what is in season. Of course, you could always add both red peppers and tomatoes!
| Bruschetta is typically a crusty bread that may be topped with a variety of toppings, and then grilled after being drizzled with olive oil and garlic.
It's name means to "roast over the coals". Historically, when the olives were taken to the mill for processing, the farmers would take with them loaves of country bread on which they would sample the harvest.
Thanks to these growers and millers we now have a wonderful treat that we can serve as a light supper, or as an appetizer. |
The top tip on how make bruschetta with red peppers really outstanding is the quality of the olive oil you choose to use.
Wonder what compliments bruschetta? The best way to serve your red pepper bruschetta as an easy appetizer, is to be certain it is your featured dish. By offering only simple platter of fresh vegetables dips, your guests will not feel over-full before the main course.
Italian Bruschetta Recipe
New Page 1Red Pepper Bruschetta | Red Pepper Bruschetta | | | | | | 2 | | red bell peppers | | | 10 | | fresh basil leaves, diced | | | 3 Tbs | | olive oil | | | 1 | | french baguette | | | 6 | | garlic cloves | | | 1/2 cup | | goat cheese | | | | | | | 1 | Preheat your broiler. | | 2 | Slice the baguette lengthwise, down the center. Cut each half into 4 sections. Reserve. | | 3 | Peel and mince the garlic, reserve. | | 4 | Wash, seed and cut the peppers into long quarters. Place them on a broiling sheet and broil until they are mostly blackened, about 5-8 minutes. Remove and place in a paper bag. Close bag and let the peppers set in there for 10-15 minutes to allow the Smokey flavors to blend. | | 5 | Remove the peppers from the bag and peel off the back skins. Slice the peppers into small strips. | | 6 | In a bowl, mix the peppers with the oil, garlic and the chopped basil. | | 7 | On a baking sheet, arrange the bread and toast under the broiler until golden. Remove from the broiler and top with the red pepper mixture. Top with crumbled goat cheese and serve. | | | | | Servings: 8 | | | | Nutrition Facts | | Serving size: 1 serving | | Percent daily values based on a 2000 calorie diet. | | Nutrition information calculated from recipe ingredients. | | The following ingredients were not linked to the ingredient database and were not included in the nutrition information: | | french baguette | | | | | | | | | Amount Per Serving | | | | | Calories | | 93.99 | | | Calories From Fat (77%) | | 72.50 | | | | | % Daily Value | | Total Fat 8.15g | | 13% | | | Saturated Fat 2.77g | | 14% | | | Cholesterol 6.52mg | | 2% | | | Sodium 53.31mg | | 2% | | | Potassium 78.42mg | | 2% | | | Carbohydrates 2.69g | | 1% | | | Dietary Fiber 0.67g | | 3% | | | Sugar 1.40g | | | | | Sugar Alcohols 0.00g | | | | | Net Carbohydrates 2.02g | | | | | Protein 3.08g | | 6% | | | | | |
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