ROASTED RED PEPPER AND TOMATO BRUSCHETTA
I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.
Provided by Krsi Sue
Categories Peppers
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 7
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
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