[X]

Home > Recipes > Red Pepper Bruschetta

Red Pepper Bruschetta Recipe

Red Pepper Bruschetta Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. —Test Kitchen

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Red Pepper Bruschetta Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Red Pepper Bruschetta Recipe

Prep: 15 min. + standing Bake: 30 min. + cooling

Yield: 8 Servings

45 45

Ingredients

1 whole garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (about 12 ounces)

Directions

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. Yield: 8 servings.

Nutritional Analysis: One serving (2 slices of bread with 2 tablespoons pepper mixture) equals 161 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 408 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Red Pepper Bruschetta in Light & Tasty June/July 2002, p31

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Red Pepper Bruschetta

Red Pepper Bruschetta

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Nov. 11, 2012 by justmbeth

Loved it! Made as-is per recipe. Thought that garlic may have been too overpowering, but it ended up being perfect! I did mix all in advance and the flavors sat and melded while I was preparing the rest of the meal.

Reviewed on Jan. 13, 2011 by megs3287

I added a little more pepper, as well as some red pepper flakes and balsamic vinegar. Super delicious!