Roasted Red Bell Pepper Bruschetta

Looking for an appetizer idea? Then check out these delicious bell pepper bruschettas that are ready in just 15 minutes!

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Prep Time 15 min
Total Time 15 min
Servings 16

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Use 1 cup chopped tomato (about 1 large) instead of the roasted red bell peppers. If you like, stir in 2 tablespoons drained small capers.

Flat-leaf parsley, also known as Italian parsley, is becoming more popular. It has a stronger "peppery" flavor than the popular curly-leaf parsley. Either will work in this recipe.

You can toast the bread slices up to 1 day ahead. Cool, then store in an airtight container at room temperature.

Using a scalloped-edge or sharp bread knife, cut the baguette diagonally into 1/2-inch slices using a back-and-forth motion.

Rub garlic clove half, cut side down, over top and side of toasted bread slice.

Drain the red peppers in a strainer. Place on cutting board and cut peppers into 1/2-inch strips.

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