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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:
Jodee Weiland says
This looks so delicious and full of rich flavor! What a great idea…thanks for sharing!
Leigh Anne says
Thanks Jodee – it is delicious!
Diane Balch says
I’ve only made bruschetta with tomatoes, but peppers is a better idea for this time of year. Bring this over to our Foodie Friday party today. Everyone with enjoy it.
Leigh Anne says
Hope you’ll give the roasted red peppers a try – super yummy!
Mallory says
Such a great appetizer idea!
Krista @ Joyful Healthy Eats says
This sounds sooo good Leigh Anne! Every once in a while on the weekend after little man goes down my husband and I will have a relaxing night with a glass of wine and some BRUSCHETTA!! So this is totally getting adding to the list, one because we love bruschetta and two because I am obsessed with roasted red peppers. YUM! Pinned sweet friend!
Leigh Anne says
Krista, Sounds lovely!! Bruschetta is one of our favorites too. Love it when I get use fresh tomatoes out of the garden. Thanks!
Shirley says
I’d love to know what 3 crafts you did for your night out! Thanks for the roasted red pepper appetizer….I love this!
Leigh Anne says
We painted mason jars with chalk paint to make flower vases. We made moss covered wreaths and then did a cute Easter bunny wooden palette piece. All the ideas came from Pinterest!
Here are the links:
http://www.pinterest.com/pin/102808803966749107/
http://greylustergirl.com/diy-moss-wreath-tutorial-and-spring-mantel/
http://designdininganddiapers.com/2013/02/easter-pallet-art/