Roasted Pepper Bruschetta Recipe Video
This recipe is one my favorite "last-minute-no-brainer-go"-to appetizers.
It is one of the simplest recipes I know and it's SO delicious!!
By adding some fresh flavors to jarred roasted peppers, you get home made flavor with out the extra work. I make this brushetta all the time for anything from big dinner parties to romantic dinners to pot lucks, it's just one of those dishes that works for just about anything!!
Ingredients
| Ciabatta bread loaf | 1 Small, sliced into ½ or ¼ inch thick | |
| Roasted peppers | 12 Ounce, cut into slices | |
| Goat cheese | 3 Ounce | |
| Garlic cloves | 2 (One Minced And One Whole) | |
| Toasted pine nuts | 2 Tablespoon | |
| Chopped basil | 1⁄4 Cup (4 tbs) | |
| Extra virgin olive oil | 1 Tablespoon | |
| Salt | To Taste |
Directions
1. Pre-heat oven to 400.
2. Lay bread out on a baking sheet. Brush each side with a little extra virgin olive oil. Pop in the oven and toast on each side for 5 minutes.
3. In the meantime: Combine minced garlic, roasted peppers, a drizzle olive oil, basil, pine nuts, salt and pepper in a small bowl. Set aside.
4. Rub each slice of toasted bread with garlic. Then spread a thin layer of goat cheese over each garlic toast.
5. Top with roasted pepper mixture. Sprinkle with a few extra pine nuts and a little more basil. Enjoy!!
2. Lay bread out on a baking sheet. Brush each side with a little extra virgin olive oil. Pop in the oven and toast on each side for 5 minutes.
3. In the meantime: Combine minced garlic, roasted peppers, a drizzle olive oil, basil, pine nuts, salt and pepper in a small bowl. Set aside.
4. Rub each slice of toasted bread with garlic. Then spread a thin layer of goat cheese over each garlic toast.
5. Top with roasted pepper mixture. Sprinkle with a few extra pine nuts and a little more basil. Enjoy!!
Comments
Comments: 1 |
Add a Comment
veerpradeep says :
I'm hungry now. Thank you for sharing this Roasted Pepper Bruschetta Recipe....
Here is many ways to smile! veerpradeep
Posted on: 21 February 2008 - 4:38am
Chef
