BRUSCHETTA WITH ROASTED SWEET RED PEPPERS
This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
Provided by NDATZ
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
- In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g
RED PEPPER BRUSCHETTA
Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. -Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.
Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED RED PEPPER BRUSCHETTA
A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 18m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Place bread on ungreased cookie sheet.
- Mix remaining ingredients except capers. Spoon onto bread.
- Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.
Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg
ITALIAN RED PEPPER BRUSCHETTA
To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice! -Josephine Devereaux Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!
This is one of the recipes I've adpoted and made, using a tomato garlic mixture. We loved the added flavor of the roasted red peppers. To save time, you might want to use the roasted red peppers that you buy in a jar, which I think would work very well in this recipe. Hope you enjoy. We sure did.
Provided by Nimz_
Categories Breads
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brush red pepper with olive oil.
- Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes).
- Place in bowl and cover with plastic wrap to steam.
- When cool enough to handle, peel and remove seeds, cut into strips and reserve.
- Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend.
- Brush each side of french bread with olive oil.
- Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely).
- Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread).
- Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice.
- Add parmesan cheese and enjoy.
BRUSCHETTA WITH PEPPERS AND GORGONZOLA
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 18 bruschetta servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
- Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
- Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.
BRUSCHETTA WITH ROASTED RED BELL PEPPERS
Categories Garlic Pepper Broil Cocktail Party Vegetarian Low Cal Basil Winter Healthy Vegan Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
- Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
- Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.
- Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.
ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA
This bruschetta topping is puttanesca deconstructed, and it is just as fragrant, intense, and spicy as its saucy counterpart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.
RED PEPPER BRUSCHETTA WITH FETA
It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Heat broiler.
- Combine peppers, cheese, onions, garlic, lemon juice and 1 Tbsp. oil.
- Place bread slices in single layer on baking sheet; brush with remaining oil.
- Broil 2 to 3 min. on each side or until lightly toasted on both sides. Top with pepper mixture.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BRUSCHETTA WITH ROASTED PEPPERS AND HERBED RICOTTA
Mild cheese allows the sweettang of roasted peppers tostand out.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Stir together ricotta, salt, oil, and oregano; season with pepper. Spread mixture onto bruschetta slices. Place a roasted pepper strip on each slice, and drizzle with oil.
BRUSCHETTA WITH ROASTED PEPPERS RECIPE
Use red and yellow peppers to make our Bruschetta with Roasted Peppers Recipe! You'll love that this roasted peppers recipe only takes 20 minutes to prep.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
- Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
- Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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