Red Pepper Bruschetta Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Red onion | 1 Small, diced | |
| 3 sweet red peppers, peeled and diced | ||
| 2 tbsp chopped fresh basil or parsley | ||
| French bread stick | 1 | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In skillet, heat half of the oil over medium heat; cook garlic and onion for 4 to 5 minutes or until tender but not browned. Add red peppers; cook for 5 to 8 minutes or until fragrant and wilted. Stir in basil. Season with salt and pepper to taste. (Recipe can be prepared to this point, covered and refrigerated for up to 2 days.)
Cut bread diagonally into 1-inch (2.5 cm) thick slices to make about 12 slices. Arrange in single layer on baking sheet. Brush with remaining oil; broil for 1 to 2 minutes or until crisp and browned. Turn slices over and spoon red pepper mixture over bread; sprinkle with Parmesan.
Bake in 400°F (200°C) oven for 10 minutes or until heated through.
Cut bread diagonally into 1-inch (2.5 cm) thick slices to make about 12 slices. Arrange in single layer on baking sheet. Brush with remaining oil; broil for 1 to 2 minutes or until crisp and browned. Turn slices over and spoon red pepper mixture over bread; sprinkle with Parmesan.
Bake in 400°F (200°C) oven for 10 minutes or until heated through.
Chef
