Olive Roasted Pepper Bruschetta Food

OLIVE BRUSCHETTA

Steps:

• Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
• Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.

ROASTED RED PEPPER BRUSCHETTA

Steps:

• Mix peppers, feta, green onion, 1 T. olive oil, garlic, and lemon juice.
• Cut bread into 1/2 inch slices. Brush both sides lightly with additional olive oil and toast lightly on each side. Top with pepper mix.

ROASTED TOMATO & OLIVE BRUSCHETTA

Steps:

• Cook and stir garlic in dressing in large skillet on medium-high heat 1 min.
• Add tomatoes, peppers and olives; cook and stir 3 to 4 min. or until heated through.
• Spoon onto toast slices; top with basil.

RED PEPPER BRUSCHETTA

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.

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA

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.

ROASTED RED PEPPER AND TOMATO BRUSCHETTA

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.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

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.

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

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.

OLIVE BRUSCHETTA

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.