Roasted Red Pepper Bruschetta

Roasted Red Pepper Bruschetta

A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.

Prep Time

10

Minutes

Total Time

18

Minutes

Makes

12

appetizers

4
slices hard-crusted Italian or French bread, 1/2 inch thick
1
jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips
2
tablespoons chopped fresh parsley or 1 teaspoon parsley flakes
2
tablespoons freshly shredded Parmesan cheese
1
tablespoon olive or vegetable oil
1/4
teaspoon salt
1/4
teaspoon pepper
1
garlic clove, finely chopped
1
tablespoon capers, drained, if desired
  1. Heat oven to 450ºF. Place bread on ungreased cookie sheet.
  2. Mix remaining ingredients except capers. Spoon onto bread.
  3. Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.
Makes 12 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Capers are flower buds from the Mediterranean caper bush. These small buds are picked, dried in the sun and pickled in vinegar brine. They make great additions to salads and appetizers, such as this bruschetta.
Variation
Use 1 cup chopped tomatoes instead of the roasted peppers and chopped fresh basil leaves instead of the parsley for another great appetizer idea.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 160 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 0g,
  • Protein 1 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.