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If you are looking for an appetizer that is delicious and unique, look no further than roasted red pepper bruschetta.
A few months ago a friend and I hosted a fun girl’s night out craft night. I put together three fun crafts I found on Pinterest, gathered the supplies and invited some friends to join in the fun. Of course there had to be food too. What would a girl’s night out be without food. My friend Marsha provided all the sweet treats and they were yummy. I need to get a few recipes from her and share them with you. I provided the savory treats.
It has been several years since I made this roasted red pepper bruschetta and it was sounding so good to me. I love the flavor of a roasted red pepper and when you add some garlic, balsamic vinegar, basil and olive oil it is even yummier.
It is so easy to roast your own red peppers at home.
The process is simple:
I love to serve it on little crisp toasts to make a bruschetta out of it. Just slice your bread, brush it with olive oil and place under the broiler until they are golden brown. Then just add the roasted red pepper mixture on top.
The roasted red peppers could be used so many other yummy ways too. Add it to pasta, into some eggs, onto a sandwich, into a soup. Pretty much endless possibilities.
And you could always just grab a fork and dig in! So yummy.
Check out these other roasted red pepper recipes:
Roasted Red Pepper Bruschetta
Ingredients
- 8 red peppers
- 1 Tbsp garlic minced and divided
- 1/2 C chopped basil
- 1/4 tsp dried oregano
- 1 C olive oil divided
- 2 Tbsp balsamic vinegar
- 1 french baguette
- pepper to taste
Instructions
Roasted Red Peppers
- Slice peppers in half and seed
- Place on cookie sheet and put under broiler until charred
- Flip over and repeat on other side
- Place in a grown paper bag and allow to steam, until cooled
- Peel away skin
- Slice into thin slices
Bruschetta
- In a bowl combine 1 Tbsp garlic, peppers, basil and oregano.
- Add in olive oil and balsamic vinegar. Stir to combine
- Marinade in refrigerator 3-4 hours or overnight.
Toast
- Brush sliced bread with remaining olive oil.
- Place on baking sheet and put under broiler until golden brown.
- Serve with peppers on top.
Nutrition Facts:
Mary says
Thank you for sharing your talents these peppers are marvelous!
ang says
Leigh Anne,
Thanks so much for sharing this at Cook it! Craft it! Share it! These are definitely going on my ‘to make’ list – they look scrumptious! I pinned this to the party board and can’t wait to see what you link up this week!
ang
Leslie says
Yum. This looks amazing. I could eat red peppers every day, I just love their taste. This would be great with a glass of wine. Thanks for sharing.
Leigh Anne says
Red Peppers are the best!!
Renee @ CreativeMamaMessyHouse says
This recipe looks so good and so easy! Great for entertaining. Might serve this with some feta cheese or olives to go with it. My kids won’t eat bell peppers, but that just means more for me!
Leigh Anne says
It would be awesome with some feta cheese or olives!