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
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
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
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
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
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 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.
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
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
More about "red pepper bruschetta recipes"
ROASTED RED PEPPER BRUSCHETTA - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
RED PEPPER BRUSCHETTA RECIPE - THE TELEGRAPH
From telegraph.co.uk
ROASTED RED PEPPER BRUSCHETTA RECIPE | EASY ITALIAN …
From joyfulhealthyeats.com
ROASTED PEPPER BRUSCHETTA - NATASHASKITCHEN.COM
From natashaskitchen.com
TOSTITOS - RED PEPPER PESTO BRUSCHETTA | TASTY REWARDS
From tastyrewards.com
RED PEPPER BRUSCHETTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
15 WHATS BRUSCHETTA - SELECTED RECIPES
From selectedrecipe.com
15 ROASTED RED PEPPER AND TOMATO BRUSCHETTA - SELECTED RECIPES
From selectedrecipe.com
RED PEPPER BRUSCHETTA RECIPE — MY SWEET RECIPES
From mysweet.recipes
LUNA RED PEPPER & ARTICHOKE SAUCE FOR BRUSCHETTA - 10 OZ
From albertsons.com
RED PEPPER PESTO BRUSCHETTA - RECIPES - TOSTITOS CANADA - PINTEREST
From pinterest.ca
RED PEPPER BRUSCHETTA RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love