Roasted Red Pepper And Canellinini Bean Bruschetta Recipe 415 Food

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

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.

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.

ROASTED RED PEPPER AND CANELLININI BEAN BRUSCHETTA RECIPE - (4.1/5)

Steps:

• Preheat oven to 350° F. Slice baguette into 1/4 inch slices and brush slightly with olive oil. Place on a baking sheet and quickly toast in the oven for about 10 minutes. Brush red peppers with olive oil and roast in a heated oven until outer skin chars and can be easily removed. Remove the charred outer skin once peppers have cooled enough to handle. Dice into 1/4 inch pieces. While peppers are roasting, you can also be roasting the garlic! In a piece of aluminum foil, place the garlic cloves in olive oil and fold up to create a pouch. Heat in oven for 10-15 minutes or until garlic has become soft and tender. In a mixing bowl, combine beans, red peppers, garlic, balsamic vinegar, rosemary, and thyme. Mix well. Taste and season with salt. Now, you can either top the baguette with the mixture as is OR I like to blend half of the mixture in a blender until nice and creamy. I then add the creamed beans and peppers back with the other beans, so I have some whole beans remaining in the resulting mixture. Once the baguette have been topped with the bruschetta, toast in an 350° F oven for about 10 minutes. Keep an eye on the bread, you want them to be toasty, but not burnt! Sprinkle with fresh parsley, serve warm and enjoy!

CANNELLINI BEANS AND GARLIC BRUSCHETTA

Steps:

• In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
• Slowly add the 1/4 of olive oil with the motor running.
• Season with salt and pepper, and set aside.
• Heat a grill pan.
• Grill the slices of bread until distinct grill marks form.
• Brush with the remaining olive oil, and rub with the remaining garlic clove.
• Spread the beans over the bruschetta, and sprinkle with parsley.
• Serve.

BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!

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.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.