Best Mozzarella And Roasted Red Pepper Boo Schetta Recipes

Roasted Red Pepper and Tomato Bruschetta image

Provided by Krsi Sue

Categories Peppers

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

3 sweet red peppers, roasted
12 -18 roma tomatoes, chopped coarsely
9 garlic cloves, crushed
6 tablespoons olive oil
9 tablespoons balsamic vinegar
9 tablespoons fresh basil, chopped
French bread or French baguette

Steps:

Roasting the Peppers:
Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
Place the peppers in a paper or plastic bag to cool.
Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
Chop peppers coarsely.
Making the Topping:.
Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
Assembly:.
Once topping is cooled, slice bread to about 3/4" thick.
Brush lightly with olive oil and toast in oven or grill.
Top with Tomato-Pepper mix and serve.

Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 5, Fiber 1.5, Sugar 2.9, Protein 1

Mozzarella and Roasted Red Pepper Toasts image

Provided by Slatts

Categories < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 French baguette, sliced into 1/2 inch slices
1/4 cup olive oil, divided
12 ounces roasted red peppers, drained and chopped
8 ounces fresh mozzarella cheese, cut into small chunks
salt and pepper

Steps:

Preheat oven to 350 degrees.
Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
Place a small amount of peppers on each slice of bread.
Top each slice with a fresh mozzarella.
Salt and pepper the breads to taste and drizzle with the remaining olive oil.
Cook for 10 - 15 minutes or until cheese begins to brown slightly.
Serve immeadiately.

Nutrition Facts : Calories 307.7, Fat 14.9, SaturatedFat 5, Cholesterol 22.4, Sodium 1105.4, Carbohydrate 31.7, Fiber 2.2, Sugar 0.4, Protein 11.6

Provided by MQ6623

Time 5m

Yield 2-4 sandwiches, 2-4 serving(s)

Number Of Ingredients 6

Steps:

Slice your favorite baguette.
Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
Add a layer of roasted red peppers.
Add a generous layer of sliced, fresh mozzarella.
Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
BIG AL is best when the flavors have had time to meld.
It is one of the few sandwiches I make or order when eating at a local restaurant.

Nutrition Facts :