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Epicurious

Bruschetta with Roasted Red Bell Peppers

4.0

(11)

Recipe information

  • Yield

    Makes 40

Ingredients

6 large red bell peppers
40 2-inch-diameter 1/2-inch-thick diagonal baguette slices
3 1/2 tablespoons olive oil
4 1/2 tablespoons sliced fresh basil
3 large garlic cloves, minced
3 garlic cloves, halved

Preparation

  1. Step 1

    Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)

    Step 2

    Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)

    Step 3

    Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.

    Step 4

    Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.

Nutrition Per Serving

Per Slice: calories
60; total fat
2 g; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsBruschettaToastSandwichItalianEuropeanBell PepperVegetableBasilHerbs & SpicesStarterDinnerNut FreeVegetarianDairy FreeVegan5 Ingredients or FewerBroilBon Appétit
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