Best Roasted Red Pepper And Canellinini Bean Bruschetta Recipes

RED PEPPER BRUSCHETTA

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED RED PEPPER AND CANELLININI BEAN BRUSCHETTA RECIPE - (4.1/5)

Steps:

• Preheat oven to 350° F. Slice baguette into 1/4 inch slices and brush slightly with olive oil. Place on a baking sheet and quickly toast in the oven for about 10 minutes. Brush red peppers with olive oil and roast in a heated oven until outer skin chars and can be easily removed. Remove the charred outer skin once peppers have cooled enough to handle. Dice into 1/4 inch pieces. While peppers are roasting, you can also be roasting the garlic! In a piece of aluminum foil, place the garlic cloves in olive oil and fold up to create a pouch. Heat in oven for 10-15 minutes or until garlic has become soft and tender. In a mixing bowl, combine beans, red peppers, garlic, balsamic vinegar, rosemary, and thyme. Mix well. Taste and season with salt. Now, you can either top the baguette with the mixture as is OR I like to blend half of the mixture in a blender until nice and creamy. I then add the creamed beans and peppers back with the other beans, so I have some whole beans remaining in the resulting mixture. Once the baguette have been topped with the bruschetta, toast in an 350° F oven for about 10 minutes. Keep an eye on the bread, you want them to be toasty, but not burnt! Sprinkle with fresh parsley, serve warm and enjoy!

ROASTED RED BELL PEPPER BRUSCHETTA

Steps:

• Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
• Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
• Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

CANNELLINI BEANS AND GARLIC BRUSCHETTA

Steps:

• In the bowl of a food processor, process the cannellini beans and 1 garlic clove until smooth.
• Slowly add the 1/4 of olive oil with the motor running.
• Season with salt and pepper, and set aside.
• Heat a grill pan.
• Grill the slices of bread until distinct grill marks form.
• Brush with the remaining olive oil, and rub with the remaining garlic clove.
• Spread the beans over the bruschetta, and sprinkle with parsley.
• Serve.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

Steps:

• Preheat your oven's broiler.
• Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
• In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Steps:

• Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

WHITE BEAN BRUSCHETTA

Steps:

• Preheat grill pan or broiler.
• In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
• Season with salt and pepper to taste.
• It's nice if the mixture can sit for a half an hour or so.
• For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
• This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
• Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
• Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
• Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
• This bruschetta is nice served with a tossed green salad.