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Red Pepper Bruschetta

  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Red onion 1 Small, diced
  Sweet peppers 3 , peeled and diced
  Chopped fresh basil/Parsley 2 Tablespoon
  French bread stick 1 (baguette)
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 900 Calories from Fat 597

% Daily Value*

Total Fat 68 g104.1%

Saturated Fat 15.1 g75.6%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 913.4 mg38.1%

Total Carbohydrates 53 g17.6%

Dietary Fiber 10.1 g40.5%

Sugars 15.3 g

Protein 27 g53.1%

Vitamin A 68.7% Vitamin C 621.5%

Calcium 60.4% Iron 26.6%

*Based on a 2000 Calorie diet

Red Pepper Bruschetta Recipe