Red Pepper Bruschetta (No Tomatoes!)

Name: Red Pepper Bruschetta (No Tomatoes!)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 16 pieces, 8 serving(s)
Ingredients: 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

(4)

Recipe by SweetySJD

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

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READY IN: 1hr

SERVES: 8

YIELD: 16 pieces

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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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