Red Pepper Bruschetta (No Tomatoes!)
This is a great version for those who are not crazy about tomatoes!
- Ready In:
- 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
- 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.
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This was a very tasty snack for us today. I liked the combination of flavors, although I took a real lazy way of preparing it. I didn't use roasted garlic, just some finely chopped and used the roasted red peppers in a jar which we really like. For personal preference I added some extra lemon juice to mine. thanks for sharing a wonderful dish.