Peach And Roasted Red Pepper Bruschetta Recipes

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PEACH AND ROASTED RED PEPPER BRUSCHETTA



Peach and Roasted Red Pepper Bruschetta image

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

1 red pepper
2 peaches, diced
1 cup roma tomatoes or 1 cup grape tomatoes, diced and seeded
1 garlic clove, minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt & freshly ground black pepper
1 baguette, sliced on the diagonal

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

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