Roasted Red Pepper Bruschetta

If you are looking for an appetizer that is delicious and unique, look no further than roasted red pepper bruschetta.

Roasted Red Pepper Bruschetta is a delicious appetizer. It is easy to make, just toast some crusty bread and top it with a mixture of garlic, balsamic vinegar, basil and olive oil. So flavorful and delicious, it will be a crowd favorite.

Ingredients Needed

• Red Peppers
• Garlic
• Basil
• Oregano, dried
• Olive Oil
• Balsamic Vinegar
• French Baguette
• Pepper

How To Make Roasted Red Pepper Bruschetta

• Slice peppers in half and remove seed
• Place on cookie sheet and put under broiler until charred.
• Flip and repeat.
• Place in a paper bag and allow to steam, until cooled
• Remove skin and slice
• Combine garlic, peppers, basil and oregano in a bowl
• Add in olive oil and balsamic vinegar and stir to combine
• Marinade in refrigerator 3-4 hours or overnight.

• Brush sliced bread with olive oil.
• Place on baking sheet.
• Broil in oven until golden brown.
• Top toast with peppers and serve.

Check out these other roasted red pepper recipes:

• Bruschetta Chicken
• Bruschetta
• Bacon Bruschetta
• Roasted Red Pepper Soup
• Roasted Red Pepper Sauce

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5 from 1 vote

Roasted Red Pepper Bruschetta

Recipe From: Leigh Anne Wilkes

Bruschetta using roasted red peppers in the place of tomatoes.

serves: 16 servings

Prep:10 minutes minutes

Cook:10 minutes minutes

Marinate:3 hours hours

Total:3 hours hours 20 minutes minutes

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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 brown 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:

Calories: 183kcal (9%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 14g (22%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Sodium: 99mg (4%) Potassium: 150mg (4%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 1903IU (38%) Vitamin C: 76mg (92%) Calcium: 20mg (2%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Course:Appetizers

Cuisine:Italian

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