I like to make this when I serve friends dinner because it’s a good starter other than just bread! I added in the tips that came along with this recipe just incase anyone was interested in making their own roasted peppers, I’m sure it’s better, they say by roasting your own you hold in the sweet flavor of the peppers more, but when I made them I admit I bought the jarred kind! This is from the eating well website, they also have a magazine I believe.
- 4 roasted bell peppers, peeled, seeded and sliced (2 cups) (I bought the jarred kind)
- 2 tablespoons finely chopped fresh basil
- 1 tablespoon balsamic vinegar
- Salt & freshly ground pepper, to taste
- 8 1/2-inch-thick slices whole-wheat french bread
- 1 clove garlic, peeled and cut in half
- 2 ounces fresh mozzarella, cut into thin strips
- 2 teaspoons extra-virgin olive oil
Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.
Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic. Place bread on a baking sheet; top with rthe oasted peppers. Lay mozzarella strips on a diagonal over the roasted peppers and drizzle with oil.
Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.
Tips & Notes
- How to Oven-Roast Peppers
- 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
- 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
- 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
- 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
Per serving: 96 calories; 4 g fat ( 1 g sat , 1 g mono ); 5 mg cholesterol; 15 g carbohydrates; 1 g added sugars; 6 g protein; 2 g fiber; 215 mg sodium; 132 mg potassium.