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Roasted Red Pepper Bruschetta
Bruschetta using roasted red peppers in the place of tomatoes.
Course
Appetizers
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Marinate
3
hours
hours
Total Time
3
hours
hours
20
minutes
minutes
Servings
16
servings
Calories
183
kcal
Author
Leigh Anne Wilkes
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
Calories:
183
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
99
mg
|
Potassium:
150
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1903
IU
|
Vitamin C:
76
mg
|
Calcium:
20
mg
|
Iron:
1
mg