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Red Pepper Bruschetta Recipe
Red Pepper Bruschetta Recipe photo by Taste of Home

Red Pepper Bruschetta Recipe

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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
TOTAL TIME: Prep: 15 min. + standing Bake: 30 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 30 min. + cooling
MAKES: 8 servings

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)

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Red Pepper Bruschetta in Light & Tasty June/July 2002, p31

Nutritional Facts

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.

Reviews for Red Pepper Bruschetta

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 29, 2014

LOVE the roasted pepper twist in this version. Roasting the garlic and peppers takes a little more time but is an absolute must and worth it step! The roasted flavors make all the difference. I like doing this side by side with a traditional bruschetta that way my company that aren't big tomatoes fans can enjoy a tasty treat too.

MY REVIEW
Reviewed Nov. 11, 2012

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.

MY REVIEW
Reviewed Jan. 13, 2011

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

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