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
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
ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
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 BELL PEPPER BRUSCHETTA
Looking for an appetizer idea? Then check out these delicious bell pepper bruschettas that are ready in just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
- Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
- Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g
ROASTED RED PEPPER BRUSCHETTA
Make and share this Roasted Red Pepper Bruschetta recipe from Food.com.
Provided by aricia
Categories Spreads
Time 15m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 861.5, Fat 14.6, SaturatedFat 6.3, Cholesterol 26.8, Sodium 2329.7, Carbohydrate 148.4, Fiber 6.9, Sugar 8, Protein 34.9
ROASTED PEPPER AND ARTICHOKE BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
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 YELLOW PEPPER BRUSCHETTA
Categories Cheese Tomato Broil Vegetarian Quick & Easy Parmesan Basil Bell Pepper Summer Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
- Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.
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 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
ROASTED BELL PEPPER BRUSCHETTA
Categories Bread Herb Pepper Appetizer Side No-Cook Low Fat Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in medium bowl. Add 1 teaspoon oil. Grill or toast bread. Brush with remaining 2 teaspoons oil. Season generously with pepper. Top with bell pepper mixture. Cut each into 4 pieces and serve.
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
PEACH AND ROASTED RED PEPPER BRUSCHETTA
By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own.
Provided by Leslie
Categories Spreads
Time 40m
Yield 30 pieces
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool.
- Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl.
- Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours.
- Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.
Nutrition Facts : Calories 105.1, Fat 0.7, SaturatedFat 0.2, Sodium 175.6, Carbohydrate 20.7, Fiber 1.1, Sugar 2, Protein 4.2
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.
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.
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 (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
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