Best 8 Peach And Roasted Red Pepper Bruschetta Recipes

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Satisfy your taste buds with a delightful journey into the world of flavors with our Peach and Roasted Red Pepper Bruschetta. This culinary masterpiece combines the sweetness of ripe peaches, the smoky charm of roasted red peppers, and the herbaceous freshness of basil, all nestled atop crispy toasted bread. Indulge in this symphony of textures and flavors, where each bite tantalizes your senses. Elevate your culinary skills with our step-by-step guide, ensuring perfect results every time. Explore variations to suit your preferences, including a vegetarian option and a tangy goat cheese spread. Discover the art of creating a refreshing peach salsa that complements any dish. Impress your guests with a stunning presentation that adds a touch of elegance to your table. Let the Peach and Roasted Red Pepper Bruschetta become your signature appetizer, leaving a lasting impression on all who savor its delectable taste.

Let's cook with our recipes!

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS



Bruschetta with Roasted Sweet Red Peppers image

This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!

Provided by NDATZ

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 15m

Yield 12

Number Of Ingredients 8

16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped
3 teaspoons balsamic vinegar

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.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g

PEACH BRUSCHETTA



Peach Bruschetta image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 35m

Yield 12 to 15 servings

Number Of Ingredients 9

1 French baguette, sliced 1/4 inch thick
1/4 cup olive oil
1 pound large peaches, cut into small dice
2 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 cup honey
1 teaspoon apple cider vinegar
1 teaspoon hot sauce, plus more as desired
4 ounces goat cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the baguette pieces in a single layer on a parchment-lined baking sheet, brush both sides with 3 tablespoons of the olive oil and bake until golden brown, 15 to 18 minutes.
  • In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil.
  • Whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste.
  • To build the bruschetta, start with a piece of baguette, spread with the goat cheese, spoon on some peaches and top with the hot honey.

ROASTED RED PEPPER BRUSCHETTA



Roasted Red Pepper Bruschetta image

Make and share this Roasted Red Pepper Bruschetta recipe from Food.com.

Provided by aricia

Categories     Spreads

Time 15m

Yield 1 batch, 4-6 serving(s)

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, drained and chopped
4 ounces feta, crumbled
1/4 cup finely chopped green onion
1 tablespoon olive oil
1 garlic clove, crushed
1 teaspoon lemon juice
1 baguette
olive oil

Steps:

  • Mix peppers, feta, green onion, 1 T. olive oil, garlic, and lemon juice.
  • Cut bread into 1/2 inch slices. Brush both sides lightly with additional olive oil and toast lightly on each side. Top with pepper mix.

Nutrition Facts : Calories 861.5, Fat 14.6, SaturatedFat 6.3, Cholesterol 26.8, Sodium 2329.7, Carbohydrate 148.4, Fiber 6.9, Sugar 8, Protein 34.9

RED PEPPER BRUSCHETTA



Red Pepper Bruschetta image

Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. -Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (about 12 ounces)

Steps:

  • Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

BRUSCHETTA WITH PEPPERS AND GORGONZOLA



Bruschetta with Peppers and Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 18 bruschetta servings

Number Of Ingredients 10

Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
  • Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
  • Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

RED PEPPER BRUSCHETTA WITH FETA



Red Pepper Bruschetta with Feta image

It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 18 servings

Number Of Ingredients 7

1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 green onions, chopped
1 clove garlic, minced
1 tsp. lemon juice
1/4 cup olive oil, divided
1 French bread baguette (16 oz.), ends trimmed, loaf cut into 18 slices

Steps:

  • Heat broiler.
  • Combine peppers, cheese, onions, garlic, lemon juice and 1 Tbsp. oil.
  • Place bread slices in single layer on baking sheet; brush with remaining oil.
  • Broil 2 to 3 min. on each side or until lightly toasted on both sides. Top with pepper mixture.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

ROASTED RED BELL PEPPER BRUSCHETTA



Roasted Red Bell Pepper Bruschetta image

Looking for an appetizer idea? Then check out these delicious bell pepper bruschettas that are ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 9

16 diagonal slices baguette French bread, 1/2 inch thick
About 1/4 cup olive oil
8 to 10 large cloves garlic
1 jar (7 oz) roasted red bell peppers
2 tablespoons chopped flat-leaf (Italian) parsley or 1 teaspoon parsley flakes
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
  • Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
  • Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g

BRUSCHETTA WITH ROASTED PEPPERS RECIPE



Bruschetta with Roasted Peppers Recipe image

Use red and yellow peppers to make our Bruschetta with Roasted Peppers Recipe! You'll love that this roasted peppers recipe only takes 20 minutes to prep.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 40m

Yield 8 servings

Number Of Ingredients 6

1 large each red and yellow pepper
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 clove garlic, minced
8 slices Italian bread (1 inch thick), toasted

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.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

Tips:

  • Choose ripe peaches: Ripe peaches are sweeter and more flavorful, making them perfect for bruschetta.
  • Roast the red peppers: Roasting the red peppers brings out their natural sweetness and smoky flavor.
  • Use a good quality balsamic glaze: A good quality balsamic glaze will add a rich, complex flavor to the bruschetta.
  • Make the bruschetta ahead of time: The bruschetta can be made up to 2 hours ahead of time. This makes it a great appetizer for parties or potlucks.
  • Serve the bruschetta warm or at room temperature: The bruschetta can be served warm or at room temperature. If you are serving it warm, reheat it in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes.

Conclusion:

Peach and Roasted Red Pepper Bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. With its sweet and savory flavors, this bruschetta is sure to be a hit with your guests. So next time you are looking for a quick and easy appetizer, give Peach and Roasted Red Pepper Bruschetta a try.

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