This is a fast and easy roasted red pepper bruschetta appetizer that is colorful and delicious. You’ll get compliments. My sons devour this in minutes!
Ingredients
- 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 (Optional)
- 3 teaspoons balsamic vinegar
Directions
Step 1
Preheat your oven's broiler.
Step 2
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.
Step 3
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 143 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 4% |
Sodium358mg | 16% |
Total Carbohydrate23g | 8% |
Dietary Fiber2g | 6% |
Total Sugars2g | |
Protein4g | |
Vitamin C24mg | 118% |
Calcium45mg | 3% |
Iron2mg | 8% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: JDVMD
- 21 years ago
Enjoyed this. My husband thought it needed some parmesan cheese on top so I experimented with some remaining pieces. Put shredded parmesan and popped back in the oven — he liked it better this way but I liked it the other. Also dipped my French bread slices (one side) in the olive oil and then rubbed another slice with the first piece.
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- by: Jess
- 18 years ago
I followed the recipe almost exactly but roasted fresh peppers myself rather than using jarred. It was terrific as an appetizer before Christmas dinner. I spread some leftover homemade basil-walnut pesto on the baguette slices before topping with the bruschetta mixture. The combination of flavors was fabulous.
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- by: Meg Natural
- 17 years ago
If you go for the jar of peppers, don’t be afraid to use the whole thing! It seemed like a ton so I just added half, then mixed in a little more, then a little more… ended up using the whole thing. Next time I will do the roasted peppers myself but this time I ran out of time. Great appetizer in a pinch!! Definitely sprinkle with grated Parm 🙂
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- by: Cat Lady Cyndi
- 14 years ago
This is absolutley delicious!! I followed the recipe to the letter with the exception of using a couple teaspoons of dried basil, because I didn’t have any fresh, and I added 1 Tablesppon of parmesan to the mixture. Be sure to top the bread right before serving because it will get a bit soggy if sitting for awhile. I may toast both sides of the bread next time. I’ll be using this recipe often, I couldn’t stop eating this. During the summer I plan to roast my own pepeprs, using a blend of yellow, orange and red. This would look beautiful on a platter for summer picnics and barbeques. Thanks for sharing this wonderful recipe! 🙂
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- by: Chocokide
- 13 years ago
I used the directions on this site to make my own roasted sweet red peppers. http://allrecipes.com/HowTo/roasting-peppers/detail.aspx
I used both red and yellow peppers. I did use the onion, but forgot about the onion. Very tasty and my bf went back for seconds. -
- by: Cookdap Member
- 12 years ago
I’m generally not a fan of balsamic vinegar and it appealed to me even less here, so I left it out. While these additions certainly weren’t necessary to an already great recipe, adding a little mozzarella took this over the top. (I sometimes add sliced black olives to this too!)
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