Roasted Red Bell Pepper Bruschetta

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!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

16

appetizers

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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fresh Tomato Bruschetta:
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.
Cook's Tips
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.
Cook's Tips
You can toast the bread slices up to 1 day ahead. Cool, then store in an airtight container at room temperature.
Slicing French Bread:
Using a scalloped-edge or sharp bread knife, cut the baguette diagonally into 1/2-inch slices using a back-and-forth motion.
Rubbing Garlic on Toast
Rub garlic clove half, cut side down, over top and side of toasted bread slice.
Cutting Roasted Red Bell Peppers
Drain the red peppers in a strainer. Place on cutting board and cut peppers into 1/2-inch strips.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 70
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 110mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.