Red Pepper Bruschetta (No Tomatoes!) |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is a great version for those who are not crazy about tomatoes! Ingredients:
1 bulb of garlic |
1 teaspoon olive oil, divided |
2 tablespoons olive oil, divided |
2 medium sweet red peppers, halved and seeded |
3 tablespoons fresh parsley, minced |
2 tablespoons fresh basil, minced |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 ounces french baguettes |
Directions:
1. Remove outer skin from garlic bulb (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
2. Broil peppers until skins blister, about 10 minutes. Immediate place in a paper bag and let sit 15-20 minutes. Peel and discard charred skin. Coarsely chop peppers.
3. Cut off top of garlic bulb, squeeze garlic out and chop finely.
4. In a bowl, combine parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well.
5. Cut bread in 16 slices about 1/2 inch thick; broil until toasted slightly.
6. Top toasts with pepper mixture and serve immediately.
|
|