Bruschetta with Roasted Sweet Red Peppers
Elevate your appetizer game with this vibrant and flavor-packed Bruschetta with Roasted Sweet Red Peppers. Featuring smoky, oven-roasted red bell peppers tossed with garlic, balsamic vinegar, and a drizzle of extra-virgin olive oil, this recipe is a celebration of simple yet bold Mediterranean flavors. Crispy slices of golden baguette serve as the perfect base, while fresh basil leaves and optional Parmesan cheese add a delicious finishing touch. Ready in just 40 minutes, this elegant yet easy-to-make dish is perfect for parties, casual dinners, or any time you crave a burst of wholesome, fresh flavor. Pair with your favorite wine and enjoy a mouthwatering bite of this classic Italian-inspired creation! Keywords: roasted red peppers, bruschetta appetizer, basil garnish, Mediterranean recipe, easy entertaining.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 1 loaf Baguette
- 4 tablespoons Extra-virgin olive oil
- 2 large Garlic cloves
- 10 leaves Fresh basil leaves
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for 20–25 minutes, turning occasionally, until the skins are charred and the peppers are tender.
Remove the peppers from the oven and transfer them to a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid and let the peppers steam for 10 minutes to loosen the skins.
While the peppers are cooling, slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet. Brush both sides of each slice with 2 tablespoons of olive oil.
Toast the baguette slices in the oven at 450°F (230°C) for 5–7 minutes, or until golden and crisp. Remove and set aside.
Peel the charred skins off the cooled peppers and discard the stems and seeds. Slice the peppers into thin strips and transfer them to a medium-sized bowl.
In the bowl with the roasted peppers, add the remaining 2 tablespoons of olive oil, minced garlic, balsamic vinegar, salt, and black pepper. Toss to combine.
To assemble the bruschetta, top each toasted baguette slice with a generous spoonful of the roasted red pepper mixture.
Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.
Serve immediately and enjoy your Bruschetta with Roasted Sweet Red Peppers!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3309 mg | 144% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 37.1 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
