Roasted Red Pepper and Tomato Bruschetta
Bursting with bold Mediterranean flavors, this Roasted Red Pepper and Tomato Bruschetta is an irresistible appetizer that's perfect for any occasion. Sweet roasted red bell peppers, juicy Roma tomatoes, and fresh basil come together in a vibrant topping, enhanced with a hint of garlic, a drizzle of extra virgin olive oil, and a splash of balsamic vinegar for a tangy finish. Served on golden, oven-toasted baguette slices, this quick and easy recipe delivers a delightful crunch in every bite. Customize your bruschetta with a sprinkle of parmesan cheese for an extra savory touch. Ready in just 35 minutes, it’s an elegant yet effortless dish that’s ideal for entertaining or as a light snack. Perfect for summer gatherings or cozy indoor dinners, this colorful bruschetta is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 red bell peppers
- 4 Roma tomatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic
- 10 fresh basil leaves
- 1 baguette
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parmesan cheese (optional)
Instructions
Preheat your oven to 450°F (230°C).
Place the red bell peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes to allow the skins to loosen.
While the peppers are cooling, dice the Roma tomatoes into small pieces and transfer them to a mixing bowl.
Peel the roasted bell peppers, remove the seeds and stems, and dice them into small pieces. Add them to the mixing bowl with the tomatoes.
Mince the garlic cloves finely and add them to the bowl.
Chop the basil leaves finely and mix them into the bowl.
Add the olive oil, balsamic vinegar, salt, and black pepper to the tomato and pepper mixture. Stir to combine and let it marinate for 10 minutes.
While the mixture marinates, slice the baguette into 1/2-inch thick slices and place them on a baking sheet.
Brush each slice lightly with olive oil and toast in the oven for 5-7 minutes at 450°F (230°C) until golden and crispy.
Remove the toasted baguette slices from the oven and allow them to cool for a minute.
Top each slice with a spoonful of the roasted red pepper and tomato mixture. Sprinkle with grated parmesan cheese if desired.
Serve immediately and enjoy your Roasted Red Pepper and Tomato Bruschetta!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 211.9 g | 77% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 31.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3145 mg | 67% | |
*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.
