Roasted Red Pepper Bruschetta

Roasted Red Pepper Bruschetta
  • 8 red peppers
  • 1 Tbsp garlic minced and divided
  • 1/2 Cup chopped basil
  • 1 Cup olive oil, divided
  • 2 Tbsp white balsamic vinegar 
  • 1 French baguette
  • Sea Salt and pepper to taste

For The Roasted Red Peppers:

  • Slice peppers in half and seed
  • Place on a cookie sheet and place under broiler until charred
  • Flip over peppers and repeat 
  • Place in a brown paper bag and allow to steam, until cooled
  • Peel away skin
  • Slice into thin strips

For The Bruschetta:

  • In a bowl combine the garlic, peppers and basil
  • Add in the olive oil and balsamic vinegar and stir to combine
  • Marinade in the refrigerator 3 hours or more  

For The Baguette:

  • Brush sliced bread with remaining olive oil
  • Place on baking sheet and place under broiler until golden brown
  • Serve with bruschetta

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