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.
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.
BRUSCHETTA
This easy bruschetta recipe from Food Network's Ree Drummond makes a great appetizer or tasty first course for a larger meal.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
SHRIMP BRUSCHETTA FOR TWO
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
- Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.
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 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
DOUBLE TOMATO BRUSCHETTA
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Provided by Laurie Thompson
Categories Appetizers and Snacks Bruschetta Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g
DOUBLE TOMATO BRUSCHETTA
Make and share this Double Tomato Bruschetta recipe from Food.com.
Provided by Little Bee
Categories Spreads
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven on broiler setting.
- In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
- Allow the mixture to sit for 10 minutes.
- Cut the baguette into 3/4 inch slices.
- On a baking sheet, arrange the baguette slices in a single layer.
- Broil for 1 to 2 minutes, until slightly brown.
- Divide the tomato mixture evenly over the baguette slices.
- Top the slices with mozzarella cheese.
- Broil for 5 minutes, or until the cheese is melted.
Nutrition Facts : Calories 361.1, Fat 25.1, SaturatedFat 9.1, Cholesterol 44.2, Sodium 622.3, Carbohydrate 19.4, Fiber 2.4, Sugar 4.7, Protein 16.1
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
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
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 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.
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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5/5 (15)Total Time 45 minsCategory Easy/MedimCalories 51 per serving
- Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.
- 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.
- Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
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