RED PEPPER BRUSCHETTA (NO TOMATOES!)
Make and share this Red Pepper Bruschetta (No Tomatoes!) recipe from Food.com.
Provided by SweetySJD
Categories Lunch/Snacks
Time 1h
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
- Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
- Cut off top of garlic bulb, squeeze garlic out and chop finely.
- In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
- Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
- Top toasts with pepper mixture and serve immediately.
Nutrition Facts : Calories 174, Fat 4.8, SaturatedFat 0.8, Sodium 366.6, Carbohydrate 27.4, Fiber 1.8, Sugar 2.4, Protein 5.6
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
TOMATO BRUSCHETTA
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
- Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.
ROASTED RED PEPPER AND TOMATO BRUSCHETTA
I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.
Provided by Krsi Sue
Categories Peppers
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Roasting the Peppers:
- Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
- Place the peppers in a paper or plastic bag to cool.
- Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
- Chop peppers coarsely.
- Making the Topping:.
- Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
- Assembly:.
- Once topping is cooled, slice bread to about 3/4" thick.
- Brush lightly with olive oil and toast in oven or grill.
- Top with Tomato-Pepper mix and serve.
Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 5, Fiber 1.5, Sugar 2.9, Protein 1
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.
ROASTED RED PEPPERS AND CHERRY TOMATOES WITH RICOTTA
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Provided by Skye Gyngell
Categories Bon Appétit Bell Pepper Ricotta Olive Anchovy Tomato Summer Side Dinner Brunch Lunch Wheat/Gluten-Free Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35-45 minutes. Let cool.
- Meanwhile, blend remaining 3/4 cup basil and remaining 1/3 cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
- Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE
Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.
Provided by Melody
Categories Cheese
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
- Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
- Peel the peppers, cut open and remove the stem and seeds.
- Tear pepper flesh into strips.
- Dress with olive oil, salt and black pepper, and basil.
- Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
- Lay the peppers on top and crumble the goat's cheese over them.
- Dribble over a little more olive oil and serve
Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1
HEIRLOOM TOMATO BRUSCHETTA
Inspired by the Julie and Julia motion picture, here is a little twist on one of the most the delicious-looking recipes to grace the movie screen! Unless you and your guests are prepared to eat the bruschetta immediately, I suggest keeping the heirloom tomato mixture separate from the bread because it will become soggy. Serve the tomato mixture in one bowl and the bread on another serving platter. Be prepared to get a little messy!
Provided by Johnna
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
- Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
- Spoon tomato mixture over the baguette slices.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.8 g, Fat 2.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 109.8 mg, Sugar 0.9 g
FRESH TOMATO BRUSCHETTA
Steps:
- In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350°F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.
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
RED CARPET BRUSCHETTA
I played around with a recipe from another site and came up with this..... This recipe will impress upon your most outstanding guests. Add a nice Merlot or a crisp Reisling and enjoy an accompaniment that is most APPEALING!!! Can be used with Recipe #223463 as well....very good!!!
Provided by Chef Decadent1
Categories Low Cholesterol
Time 20m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the diced tomatoes, parmesan cheese, olive oil, minced garlic, seasoning salt (small amount to taste) I used approximately 1/8 tsp of seasoning salt, balsamic vinegar, basil,oregano, green onion.
- Heat oven to 350 and gently warm sliced pieces of baguette for approximately 3 minutes.
- Remove baquette from oven and place prepared mixture on slices and top with shredded mozarella cheese. Return to oven for approximately 5 minutes or until warm and mozzarella is melted.
- Roll out the Red carpet and enjoy!
Nutrition Facts : Calories 403.6, Fat 5.1, SaturatedFat 1.2, Cholesterol 1.5, Sodium 683.9, Carbohydrate 73.7, Fiber 3.3, Sugar 4.2, Protein 15.9
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
HEALTHIER DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer that's made healthier with whole grain bread, reduced-fat cheese, and less oil.
Provided by MakeItHealthy
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
- Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
- Broil the bread until slightly brown, about 1 to 2 minutes.
- Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
- Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 19.6 g, Cholesterol 6 mg, Fat 5.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 314.9 mg, Sugar 4.4 g
HUNT'S® EASY TOMATO BRUSCHETTA
Classic bruschetta made with simple ingredients of petite diced tomatoes, basil, and garlic.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 27m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.
- Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.
- Divide tomato mixture evenly over toasted bread. Serve immediately.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.4 g, Fat 7.8 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 1.2 g, Sodium 476.8 mg, Sugar 2.4 g
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
GRILLED PEPPER BRUSCHETTA
A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
- Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.
TOMATO BRUSCHETTA
This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.
Provided by Joy Andrews
Categories Appetizers and Snacks Bruschetta Recipes
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
- Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
- Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 28.8 g, Cholesterol 1.8 mg, Fat 12.2 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 2 g, Sodium 312.8 mg, Sugar 3.5 g
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