Name: Bruschetta with Roasted Red Bell Peppers
Yield: Makes 40
Ingredients: 6 large red bell peppers; 40 2-inch-diameter 1/2-inch-thick diagonal baguette slices; 3 1/2 tablespoons olive oil; 4 1/2 tablespoons sliced fresh basil; 3 large garlic cloves, minced; 3 garlic cloves, halved

Recipe information

Yield
Makes 40

Ingredients

6 large red bell peppers

40 2-inch-diameter 1/2-inch-thick diagonal baguette slices

3 1/2 tablespoons olive oil

4 1/2 tablespoons sliced fresh basil

3 large garlic cloves, minced

3 garlic cloves, halved

Preparation

Step 1
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Set strainer over bowl. Holding peppers over bowl to catch any juices, seed peppers. Cut into thin strips. Place in bowl. (Can be made 1 day ahead; chill. Bring to room temperature before using.)
Step 2
Preheat broiler. Arrange bread on baking sheet. Broil until toasted, about 2 minutes. Trun bread over. Brush with 1 1/2 tablespoons oil. Broil until golden, about 2 minutes. (Can be made 8 hours ahead. Let stand at room temperature.)
Step 3
Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.
Step 4
Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.

Nutrition Per Serving

Per Slice: calories

60; total fat

2 g; saturated fat

0; cholesterol

#### Nutritional analysis provided by Bon Appétit

TagsBruschetta Toast Sandwich Italian European Bell Pepper Vegetable Basil Herbs & Spices Starter Dinner Nut Free Vegetarian Dairy Free Vegan 5 Ingredients or Fewer Broil Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes