Best 9 Roasted Red Pepper Olive And Caper Bruschetta Recipes

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**Bruschetta: A Classic Italian Antipasto Reinvented**

Bruschetta, a beloved Italian appetizer, takes on a vibrant twist with roasted red peppers, briny olives, and tangy capers. This delightful trio of flavors dances on toasted bread, creating a symphony of textures and tastes. Our collection of bruschetta recipes offers a culinary journey, from classic to contemporary, each one a celebration of fresh ingredients and bold Mediterranean flavors. Whether you prefer a traditional tomato-based bruschetta or crave a more adventurous combination, our recipes have something for every palate.

**Roasted Red Pepper and Olive Bruschetta:** The smoky sweetness of roasted red peppers pairs perfectly with the salty bite of olives in this classic bruschetta recipe. A drizzle of olive oil and a sprinkle of herbs add the finishing touches to this timeless appetizer.

**Caper and Lemon Bruschetta:** Bright and zesty, this bruschetta combines the salty-sour punch of capers with the refreshing tang of lemon. A touch of garlic and a sprinkle of fresh parsley complete this vibrant and flavorful creation.

**Sun-Dried Tomato and Artichoke Bruschetta:** For a Mediterranean-inspired bruschetta, try this combination of sun-dried tomatoes, marinated artichoke hearts, and a hint of garlic. Topped with a drizzle of balsamic glaze, this bruschetta is a gourmet delight.

**Avocado and Feta Bruschetta:** This contemporary take on bruschetta features creamy avocado, tangy feta cheese, and a drizzle of honey. Toasted walnuts add a delightful crunch and a touch of sweetness, making this bruschetta a unique and satisfying appetizer.

With its versatility and endless flavor combinations, bruschetta is a culinary canvas that invites experimentation and creativity. From classic to contemporary, our bruschetta recipes offer a journey through the vibrant flavors of Italy and beyond. Embark on this culinary adventure and discover your favorite bruschetta variation today!

Let's cook with our recipes!

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.

ROASTED RED PEPPER BRUSCHETTA



Roasted Red Pepper Bruschetta image

A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 18m

Yield 12

Number Of Ingredients 9

4 slices hard-crusted Italian or French bread, 1/2 inch thick
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips
2 tablespoons chopped fresh parsley or 1 teaspoon parsley flakes
2 tablespoons freshly shredded Parmesan cheese
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped
1 tablespoon capers, drained, if desired

Steps:

  • Heat oven to 450°F. Place bread on ungreased cookie sheet.
  • Mix remaining ingredients except capers. Spoon onto bread.
  • Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg

BRUSCHETTA WITH ROASTED RED BELL PEPPERS



Bruschetta with Roasted Red Bell Peppers image

Categories     Garlic     Pepper     Broil     Cocktail Party     Vegetarian     Low Cal     Basil     Winter     Healthy     Vegan     Bon Appétit

Yield Makes 40

Number Of Ingredients 6

6 large red bell peppers
40 2-inch-diameter 1/2-inch-thick diagonal baguette slices
3 1/2 tablespoons olive oil
4 1/2 tablespoons sliced fresh basil
3 large garlic cloves, minced
3 garlic cloves, halved

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
  • Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
  • Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.
  • Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.

BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!



Bruschetta With Roasted Red Peppers Yummy! image

This is one of the recipes I've adpoted and made, using a tomato garlic mixture. We loved the added flavor of the roasted red peppers. To save time, you might want to use the roasted red peppers that you buy in a jar, which I think would work very well in this recipe. Hope you enjoy. We sure did.

Provided by Nimz_

Categories     Breads

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 large red bell pepper (or 2 small)
1/4-1/2 extra virgin olive oil for brushing the pepper and French bread
1/2 loaf French bread, cut in half
2 cups chopped tomatoes, seeds removed
1 teaspoon dried parsley
1 teaspoon dried basil
1/2-1 teaspoon kosher salt (to taste)
fresh ground pepper
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil (First Cold Press)
3 cloves chopped garlic
parmesan cheese, for topping

Steps:

  • Brush red pepper with olive oil.
  • Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes).
  • Place in bowl and cover with plastic wrap to steam.
  • When cool enough to handle, peel and remove seeds, cut into strips and reserve.
  • Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend.
  • Brush each side of french bread with olive oil.
  • Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely).
  • Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread).
  • Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice.
  • Add parmesan cheese and enjoy.

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 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

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

RED PEPPER BRUSCHETTA (NO TOMATOES!)



Red Pepper Bruschetta (No Tomatoes!) image

Make and share this Red Pepper Bruschetta (No Tomatoes!) recipe from Food.com.

Provided by SweetySJD

Categories     Lunch/Snacks

Time 1h

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 10

1 bulb of garlic
1 teaspoon olive oil, divided
2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons fresh parsley, minced
2 tablespoons fresh basil, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces French baguettes

Steps:

  • Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
  • Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
  • Cut off top of garlic bulb, squeeze garlic out and chop finely.
  • In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
  • Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
  • Top toasts with pepper mixture and serve immediately.

Nutrition Facts : Calories 174, Fat 4.8, SaturatedFat 0.8, Sodium 366.6, Carbohydrate 27.4, Fiber 1.8, Sugar 2.4, Protein 5.6

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

Tips:

  • Choose ripe and flavorful tomatoes: This is key to making a great bruschetta. Look for tomatoes that are deep red in color and have a slight give when you gently squeeze them.
  • Use good quality olive oil: Olive oil is the backbone of this dish, so don't skimp on it. Use a flavorful extra virgin olive oil that you enjoy the taste of.
  • Toast the bread well: The bread should be crispy and golden brown, but not burnt. This will help it to hold up to the toppings.
  • Don't overload the bruschetta: A few simple toppings are all you need. Too much and the bruschetta will become soggy and difficult to eat.
  • Serve immediately: Bruschetta is best enjoyed fresh out of the oven. If you're making it ahead of time, store the toasted bread and toppings separately and assemble just before serving.

Conclusion:

Bruschetta is a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. It's easy to make and can be customized to your own taste preferences. With a few simple ingredients, you can create a dish that is both flavorful and satisfying. So next time you're looking for a quick and easy appetizer, give bruschetta a try. You won't be disappointed!

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