Red Pepper Bruschetta (No Tomatoes!)

Total Time
15 mins
45 mins

This is a great version for those who are not crazy about tomatoes!

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  1. 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.
  2. 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.
  3. Cut off top of garlic bulb, squeeze garlic out and chop finely.
  4. In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
  5. Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
  6. Top toasts with pepper mixture and serve immediately.