Roasted Red Bell Pepper Bruschetta

 

16

diagonal slices baguette French bread, 1/2 inch thick

About 1/4 cup olive oil

8

to 10 large cloves garlic

1

jar (7 oz) roasted red bell peppers

2

tablespoons chopped flat-leaf (Italian) parsley or 1 teaspoon parsley flakes

2

tablespoons shredded Parmesan cheese

1

tablespoon olive oil

1/4

teaspoon salt

1/4

teaspoon pepper

• 1 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.
• 2 Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
• 3 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.