Olive Roasted Pepper Bruschetta Recipes

RED PEPPER BRUSCHETTA

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool., Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes. , Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop. , In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

BRUSCHETTA WITH HEIRLOOM TOMATOES, OLIVES AND BASIL

Steps:

• Preheat the oven to 425°F and set a rack in the middle position.
• In a medium bowl, combine the tomatoes, olives, balsamic vinegar, basil, salt, pepper, and ⅓ cup of the oil. Toss to combine, then taste and adjust seasoning, if necessary. (If the tomatoes aren't as sweet as you'd like, add ⅛ teaspoon sugar.)
• Arrange the bread slices on a baking sheet. Brush both sides of the bread with the remaining 3 tablespoons of oil. Bake for about 10 minutes, until crisp and golden on the bottom.
• Using tongs, flip the bread slices so the golden side is facing up. Rub the top side of each slice with the cut side of the garlic, going back and forth once (or twice, if you like your bruschetta extra garlicky). Transfer the toasted bread to a serving platter and top each slice with a spoonful of the tomato mixture. Sprinkle the bruschetta with more basil. Serve within 10 minutes so that the bread stays crisp.
• Make-Ahead Instructions: The tomato mixture can be prepared up to 3 hours ahead of time and stored in a covered container in the refrigerator. Taste and adjust seasoning before topping the toasted bread.

ROASTED RED PEPPER, OLIVE, AND CAPER BRUSCHETTA

Steps:

• Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red-wine vinegar and extra-virgin olive oil. Spoon onto toasts.

BRUSCHETTA WITH ROASTED PEPPERS RECIPE

Steps:

• Heat broiler.
• Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
• Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
• Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

BRUSCHETTA WITH ROASTED PEPPERS & GOAT CHEESE

Steps:

• Preheat the oven to 400 ˚F.
• Place baguette slices in a single layer on the baking sheet. Brush on both sides with extra virgin olive oil and season with salt and pepper. Toast in the oven for about 8 minutes until golden brown.
• Place 3 tablespoons of olive oil in a bowl with 1½ tablespoons of vinegar and 1 tablespoon of honey. Whisk until combined and stir in 2 teaspoons of thyme and a pinch of red pepper flakes.
• Add the roasted peppers and shallots to the dressing. Season to taste with salt and pepper. Toss to combine and fold in 2 tablespoons of parsley. Set aside or place in the refrigerator to marinate.
• Spread a small spoonful of goat cheese on each piece of toasted baguette. Place a spoonful of the pepper mixture on top and garnish with a pinch of microgreens.
• Serve to your guests on a large platter.

ROASTED PEPPER AND ARTICHOKE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Brush the baguette slices with the olive oil and place on a baking sheet. Toast until crisp but still slightly tender on the inside, 6 to 8 minutes. Let cool to room temperature.
• In a medium bowl, combine the artichoke marinade, artichokes and roasted red pepper and season with salt and pepper. Toss to coat.
• Spoon the artichoke and pepper mixture on the toasted baguette slices. Drizzle each with a little bit of the marinade.