Roasted Yellow Pepper Bruschetta Recipes

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.

ROASTED YELLOW PEPPER BRUSCHETTA

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.

BRUSCHETTA WITH ROASTED RED BELL PEPPERS

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.

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

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.