ROASTED RED PEPPER AND TOMATO BRUSCHETTA
I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.
Provided by Krsi Sue
Categories Peppers
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Roasting the Peppers:
- Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
- Place the peppers in a paper or plastic bag to cool.
- Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
- Chop peppers coarsely.
- Making the Topping:.
- Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
- Assembly:.
- Once topping is cooled, slice bread to about 3/4" thick.
- Brush lightly with olive oil and toast in oven or grill.
- Top with Tomato-Pepper mix and serve.
Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 5, Fiber 1.5, Sugar 2.9, Protein 1
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Aziz brohi
[email protected]I love the smoky flavor of the roasted red peppers in this bruschetta.
Max Ruan
[email protected]This bruschetta is so easy to make, and it's always a hit with my friends and family.
Asad Choudhar
[email protected]I added some crumbled goat cheese to this bruschetta, and it was amazing!
Solomon Alleyne
[email protected]This bruschetta is the perfect way to use up leftover roasted red peppers and tomatoes.
Dawn Baxter
[email protected]I love the combination of roasted red peppers and tomatoes in this bruschetta. It's so flavorful and delicious.
Moran Khan
[email protected]I've tried a lot of bruschetta recipes, but this one is my favorite. It's so simple, yet so delicious.
Rajlaxmi Lama
[email protected]This bruschetta is the perfect appetizer for any party or gathering. It's easy to make, and it's always a crowd-pleaser.
Rhea Tamson
[email protected]I love the bright flavors of this bruschetta. The roasted red peppers and tomatoes add a delicious smoky sweetness, and the fresh basil is the perfect finishing touch.
Toni Heller
[email protected]I've made this bruschetta several times, and it's always a hit. It's so easy to make, and it's the perfect way to use up leftover roasted red peppers and tomatoes.
Vikash Baniya
[email protected]This bruschetta is the perfect appetizer for a summer party.
Mbang Jatty
[email protected]I love the smoky flavor of the roasted red peppers in this bruschetta.
Matthew Shiviti
[email protected]This bruschetta is so easy to make, and it's always a hit with my friends and family.
Puli Krishna
[email protected]I added some crumbled goat cheese to this bruschetta, and it was amazing!
Trend Marie
[email protected]This bruschetta is the perfect way to use up leftover roasted red peppers and tomatoes.
Joshua Dalrymple
[email protected]I love the combination of roasted red peppers and tomatoes in this bruschetta. It's so flavorful and delicious.
DEEPAK KUMAR
[email protected]This is my go-to bruschetta recipe. It's simple, yet elegant, and always a crowd-pleaser.
Dikau Vakayadra
[email protected]I've made this bruschetta several times now, and it's always a hit. It's so easy to make, and it's the perfect appetizer for any party or gathering.
MD BALLAL
[email protected]This bruschetta recipe is a keeper! The roasted red peppers and tomatoes add a delicious smoky flavor, and the fresh basil is the perfect finishing touch.