Roasted Pepper And Artichoke Bruschetta Recipes

ROASTED RED PEPPER BRUSCHETTA

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.

MARINATED ROASTED RED PEPPER SPREAD

Steps:

• Place the olives, onion, garlic and roasted bell pepper in a mixing bowl.
• In a smaller bowl, whisk together the olive oil, vinegar, and oregano. Season to taste with a pinch of salt, pepper
• Pour the dressing over the olive mixture. Mix gently. For best flavor let marinate in the refrigerator for at least 2 hours.
• Before serving stir in feta cheese
• Serve with baguette slices.

COLLARDS, ROASTED PEPPERS AND ARTICHOKE SAUTE

Steps:

• Melt butter in a large pan over medium-high heat. Add the prosciutto, onion, garlic, roasted pepper, and artichokes and cook, stirring, until tender, about 2 minutes.
• Add the collards and cook, stirring, until hot, about 4 minutes. Remove from heat and season with salt and pepper. Drizzle the lemon juice over everything and serve immediately.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

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.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

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.