ROASTED TOMATO BRUSCHETTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield 4 servings, 2 pieces of toast per person
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F.
- Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
- Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
- When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
- In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
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 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.
RUSTIC TUSCAN PEPPER BRUSCHETTA
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes., Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each cracker. Drain peppers well. Arrange peppers on cheese-topped crackers.
Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 60mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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
TOMATO & YELLOW PEPPER BRUSCHETTA
Chopped tomatoes and yellow peppers make a colorful (and flavorful!) topper for this tasty bruschetta. Sprinkle with Parm and enjoy!
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in small bowl.
- Cut garlic clove in half. Rub cut side of one garlic piece onto toast slices.
- Mince remaining garlic; stir into tomato mixture. Spoon onto toast slices; top with cheese.
Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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 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
BRUSCHETTA WITH ROASTED PEPPERS & GOAT CHEESE
This Bruschetta with Roasted Peppers & Goat Cheese Is a Fantastic Party Snack That You Can Easily Serve on a Sharing Platter. It's Vegetar ...
Provided by Jelena Mardere
Time 17m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 ˚F.
- Place baguette slices in a single layer on the baking sheet. Brush on both sides with extra virgin olive oil and season with salt and pepper. Toast in the oven for about 8 minutes until golden brown.
- Place 3 tablespoons of olive oil in a bowl with 1½ tablespoons of vinegar and 1 tablespoon of honey. Whisk until combined and stir in 2 teaspoons of thyme and a pinch of red pepper flakes.
- Add the roasted peppers and shallots to the dressing. Season to taste with salt and pepper. Toss to combine and fold in 2 tablespoons of parsley. Set aside or place in the refrigerator to marinate.
- Spread a small spoonful of goat cheese on each piece of toasted baguette. Place a spoonful of the pepper mixture on top and garnish with a pinch of microgreens.
- Serve to your guests on a large platter.
Nutrition Facts : Calories 321, Fat 11.6g, Carbohydrate 41.7g, Protein 13.3g, Cholesterol 18mg, Sodium 623mg
HOW TO ROAST BELL PEPPERS
Four easy methods for roasting bell peppers with a step-by-step photo tutorial and instructional video.
Provided by Tori Avey
Categories Appetizer
Time 1h
Number Of Ingredients 13
Steps:
- This is my preferred method for roasting peppers, because you can roast several peppers at once. Preheat oven to 400 degrees. Brush a baking sheet lightly with olive oil. Lay peppers on their sides, stems pointing sideways.
- Put baking sheet in oven and allow peppers to roast for 20 minutes.
- Remove baking sheet. Using tongs, give the peppers a half turn, then place back in the oven for another 20 minutes.
- Check to make sure peppers have fully roasted. The skin should be charred and soft, and the peppers should look slightly collapsed. If they don't look ready, let them roast for a few more minutes. When they're done, remove baking sheet from oven.
- You can also use your oven broiler to roast the peppers, which is a faster process that chars them more than regular oven roasting. While it goes faster, you also have to watch it carefully, as the peppers will need frequent turning during the process. If you wish to broil the peppers, I suggest placing the rack in the upper third of the oven so there is 8-9 inches between the broiling element and the peppers. That way, the peppers will be able to soften as they char. When they're too close to the broiler, they will char before they're cooked, which means the flesh won't soften and they'll be harder to peel.
- Preheat broiler to high and place the peppers below the broiler.
- Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, until the peppers are charred, soft and collapsing. The broiler will char them quite a bit, the skin will be very black and crispy-- don't worry, you're going to peel it off anyway. Remove from the oven.
- Proceed to instructions for "Steaming Your Peppers."
- I typically use this method when I only have one or two peppers to roast. It's messier than the oven method, but it produces a very smoky rich flavor. There are a couple of ways to roast peppers on the stovetop - on a gas flame, or on a grill pan. If roasting directly on a gas stovetop, you may wish to cover parts of your heating element with foil to protect it from spills.
- Turn your gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame. Let it roast for 20-25 minutes. Use a pair of tongs to give the pepper a quarter turn every 4-5 minutes.After 20 minutes, use tongs to gently squeeze the pepper. If the pepper is soft and easily yields to the tongs, it is ready. If the pepper still feels somewhat firm, let it continue to roast for a few more minutes until it softens.
- Remove pepper from the stovetop. Proceed to instructions for "Steaming your Peppers."Prepare grill pan according to instructions. My pan requires a bit of water to be placed in the circular chamber. Preheat grill pan over medium heat; brush lightly with oil if it is recommended for your pan. Place pepper on the preheated pan.
- Roast the pepper for 20-30 minutes, giving a quarter turn with a pair of tongs every 5 minutes or so, until the pepper is charred and collapsing. Check water level about halfway through cooking if your grill pan requires it. Skip to instructions for "Steaming Your Peppers."
- I tend to use this method during the summer when we're using our gas grill a lot. Roasting over an open flame produces a great smoky flavor. Be sure to wear a protective oven mitt. Place peppers on the open grill over a medium flame. Let them roast for 15-20 minutes, using tongs to give them a quarter turn every few minutes, until the peppers are charred, soft and collapsing.
- You can also use a kitchen/bruleé torch to char your peppers, but it's a slow process. Using a grill or gas flame is more efficient.
- Once you have roasted your peppers, you will need to steam them. This process will help you peel the tough skin from them more easily. There are a few ways to steam the peppers. I like to place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes.Alternatively, you can place the peppers in a paper bag and seal the top by rolling it closed. I prefer using the bowl method. Whichever method you choose, steam the peppers for about 15 minutes.
- Once you have roasted your peppers, you will need to seed and peel them. This is kind of a messy process, but it's well worth the effort. Note that some people like to seed their peppers before roasting. When I have tried this in the past, the results are never as good as when I keep the whole pepper intact during roasting-- I recommend roasting the peppers whole and seeding after the roast.
- Slice the pepper vertically from top to bottom and lay the pepper open so it becomes one long strip. Pull the stem from the top of the pepper. The stem and a clump of seeds should loosen easily. Use a towel or paper towel to wipe off any loose seeds that remain inside the pepper.
- Flip the pepper over to reveal the skin side. Strip off the charred skin. If you want a more charred flavor, you can leave a few small blackened bits on the skin.
- Alternatively, you can seed and skin the pepper under running water, which will make it easier to get the pepper flesh clean. I prefer not to do this, because I feel the pepper loses some flavor in the process-- but if you're in a hurry and don't want to mess up your hands too much, it will speed things up.Once you've peeled and seeded your peppers, you'll end up with soft, sweet, tasty pepper flesh.
- Roasted peppers can be used in a variety of recipes, or snacked on as-is dressed with salt and pepper. They can be added to stews and pasta sauces or chopped into salsa. They can even be mixed with fresh basil and olive oil to create a peppery bruschetta. I have many recipe ideas on my website, just search Roasted Bell Peppers for ideas. Enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 4 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
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- Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.
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- Combine the bell peppers, olives, shallots, oil, vinegar, thyme, and pepper in a medium bowl. Spoon the mixture evenly over the cut sides of the baguette halves, then top evenly with the goat cheese. Broil 5 inches from the heat until the cheese begins to soften and the edges of the baguette are lightly browned, about 4 minutes. Cut each baguette half into 15 slices and serve warm. Yields 3 slices per serving.
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