Roasted Pepper Bruschetta
User Reviews
5
Roasted Pepper Bruschetta
Description
This recipe begins by roasting whole bell peppers at high heat until their skins are wrinkled and charred. After resting covered, the skins and seeds are removed, and the peppers are sliced and marinated with extra virgin olive oil, balsamic vinegar, pressed garlic, salt, and black pepper. The marination allows the flavors to meld and intensify.
The baguette slices are brushed with olive oil and baked briefly to achieve crisp edges with tender centers. A thin layer of goat cheese is spread on each toasted slice, creating a creamy base that balances the smoky sweetness of the peppers.
The assembled bruschetta can be served immediately or chilled briefly to allow flavors to develop further. Basil leaves may be added as an optional garnish to enhance freshness and aroma. The combination offers a textured bite with crisp bread, creamy cheese, and tender, flavorful roasted peppers.
Ingredients
- 3 bell pepper red, yellow or orange, large
- 1 1/2 Tbsp extra virgin olive oil
- 2 tsp balsamic vinegar
- 2 garlic pressed or finely minced, cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 baguette sliced into 25 slices, French
- 4 oz goat cheese room temp or cream cheese, garlic Montrachet or plain
- basil leaves optional, to garnish
Instructions
How to Roast Bell Peppers:
- Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.
Make the Marinated Bell Pepper Topping:
- Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.
- Add 1 1/2 Tbsp olive oil, 2 tsp balsamic vinegar, 2 pressed garlic cloves, 1 tsp sea salt and 1/2 tsp black pepper. Stir to combine, cover and refrigerate 1 hour (or overnight) for the flavors to meld.
Toast and Assemble Bruschetta:
- Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
- Spread a thin layer of goat cheese over the top of toasts then divide the marinated roasted peppers evenly between 25 toasts and garnish with fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Bruschetta
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbs | 6g | |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 2mg | 1% |
| Sodium | 171mg | 7% |
| Potassium | 41mg | 1% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 18.3mg | 20% |
| Calcium | 16mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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