Best 14 Bruschetta With Roasted Red Bell Peppers Recipes

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Bruschetta with Roasted Red Bell Peppers is a classic Italian antipasto dish that is both easy to make and incredibly delicious. The combination of juicy, roasted red bell peppers, fresh tomatoes, and fragrant basil creates a flavor profile that is both vibrant and satisfying. Whether you're looking for a quick and easy appetizer for a party or a light and refreshing meal for a summer day, this recipe for bruschetta with roasted red bell peppers is sure to impress.

Here are our top 14 tried and tested recipes!

ROASTED RED PEPPER BRUSCHETTA



Roasted Red Pepper Bruschetta image

A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 18m

Yield 12

Number Of Ingredients 9

4 slices hard-crusted Italian or French bread, 1/2 inch thick
1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips
2 tablespoons chopped fresh parsley or 1 teaspoon parsley flakes
2 tablespoons freshly shredded Parmesan cheese
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped
1 tablespoon capers, drained, if desired

Steps:

  • Heat oven to 450°F. Place bread on ungreased cookie sheet.
  • Mix remaining ingredients except capers. Spoon onto bread.
  • Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg

RED PEPPER BRUSCHETTA



Red Pepper Bruschetta image

Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. -Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 whole garlic bulb
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium sweet red peppers, halved and seeded
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (about 12 ounces)

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.

Nutrition Facts : Calories 161 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED RED BELL PEPPER BRUSCHETTA



Roasted Red Bell Pepper Bruschetta image

Looking for an appetizer idea? Then check out these delicious bell pepper bruschettas that are ready in just 15 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 9

16 diagonal slices baguette French bread, 1/2 inch thick
About 1/4 cup olive oil
8 to 10 large cloves garlic
1 jar (7 oz) roasted red bell peppers
2 tablespoons chopped flat-leaf (Italian) parsley or 1 teaspoon parsley flakes
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat the oven to 375°F. Place the bread slices on an ungreased cookie sheet. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
  • Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
  • Drain the red peppers in a strainer in the sink. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS



Bruschetta with Roasted Sweet Red Peppers image

This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!

Provided by NDATZ

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 15m

Yield 12

Number Of Ingredients 8

16 ounces Italian bread
2 tablespoons olive oil
1 (16 ounce) jar marinated roasted sweet red peppers
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped
3 teaspoons balsamic vinegar

Steps:

  • Preheat your oven's broiler.
  • Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
  • In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g

BRUSCHETTA WITH EGGPLANT AND PEPPERS



Bruschetta with Eggplant and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants, cut into 1/4-inch thick rounds
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons red wine vinegar
8 basil leaves, chiffonade
Salt and pepper
4 large slices crusty Italian bread
2 whole garlic cloves
Olive oil

Steps:

  • Preheat the broiler.
  • Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
  • Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

BRUSCHETTA WITH ROASTED RED BELL PEPPERS



Bruschetta with Roasted Red Bell Peppers image

Categories     Garlic     Pepper     Broil     Cocktail Party     Vegetarian     Low Cal     Basil     Winter     Healthy     Vegan     Bon Appétit

Yield Makes 40

Number Of Ingredients 6

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

Steps:

  • 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.)
  • 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.)
  • Add basil, 2 tablespoons oil and minced garlic to peppers. Season to taste with salt and pepper.
  • Rub oiled side of each bread slice with cut side of garlice halves. Divide peppers among bread slices.

BRUSCHETTA WITH PEPPERS AND GORGONZOLA



Bruschetta with Peppers and Gorgonzola image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 18 bruschetta servings

Number Of Ingredients 10

Good olive oil
1 red bell pepper, seeded and sliced into thin strips
1 yellow bell pepper, seeded and sliced into thin strips
1/2 teaspoon sugar
1 tablespoon capers, drained
2 tablespoons julienned fresh basil leaves
Kosher salt
Freshly ground black pepper
Baguette
3 ounces creamy Gorgonzola or other blue cheese, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside.
  • Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.
  • Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately.

GRILLED PEPPER BRUSCHETTA



Grilled Pepper Bruschetta image

A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 slices crusty bread, toasted
1 ounce Parmesan cheese, shaved

Steps:

  • Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
  • Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

ROASTED RED PEPPER AND TOMATO BRUSCHETTA



Roasted Red Pepper and Tomato Bruschetta image

I have tried many different bruschetta recipes and none of them quite tickled my tastebuds until I tried the recipe from Penny's Gourmet to Go. Be sure to refrigerate this at least 2 hours to allow the flavors to mix. You can use 3 (15 oz cans) chopped tomatoes in place of fresh tomatoes.

Provided by Krsi Sue

Categories     Peppers

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

3 sweet red peppers, roasted
12 -18 roma tomatoes, chopped coarsely
9 garlic cloves, crushed
6 tablespoons olive oil
9 tablespoons balsamic vinegar
9 tablespoons fresh basil, chopped
French bread or French baguette

Steps:

  • Roasting the Peppers:
  • Place whole peppers on a cookie sheet and bake at 375 degrees 25-30 minutes or until the skin blisters.
  • Place the peppers in a paper or plastic bag to cool.
  • Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
  • Chop peppers coarsely.
  • Making the Topping:.
  • Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
  • Assembly:.
  • Once topping is cooled, slice bread to about 3/4" thick.
  • Brush lightly with olive oil and toast in oven or grill.
  • Top with Tomato-Pepper mix and serve.

Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1, Sodium 4.3, Carbohydrate 5, Fiber 1.5, Sugar 2.9, Protein 1

ROASTED BELL PEPPER BRUSCHETTA



Roasted Bell Pepper Bruschetta image

Categories     Bread     Herb     Pepper     Appetizer     Side     No-Cook     Low Fat     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

1/2 cup drained roasted red bell peppers (in jar), rinsed, drained, patted dry, thinly sliced
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon dried marjoram, crumbled
3 teaspoons olive oil
2 4x6-inch sourdough or French bread slices

Steps:

  • Combine first 3 ingredients in medium bowl. Add 1 teaspoon oil. Grill or toast bread. Brush with remaining 2 teaspoons oil. Season generously with pepper. Top with bell pepper mixture. Cut each into 4 pieces and serve.

BRUSCHETTA WITH ROASTED RED PEPPERS YUMMY!



Bruschetta With Roasted Red Peppers Yummy! image

This is one of the recipes I've adpoted and made, using a tomato garlic mixture. We loved the added flavor of the roasted red peppers. To save time, you might want to use the roasted red peppers that you buy in a jar, which I think would work very well in this recipe. Hope you enjoy. We sure did.

Provided by Nimz_

Categories     Breads

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 large red bell pepper (or 2 small)
1/4-1/2 extra virgin olive oil for brushing the pepper and French bread
1/2 loaf French bread, cut in half
2 cups chopped tomatoes, seeds removed
1 teaspoon dried parsley
1 teaspoon dried basil
1/2-1 teaspoon kosher salt (to taste)
fresh ground pepper
2 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil (First Cold Press)
3 cloves chopped garlic
parmesan cheese, for topping

Steps:

  • Brush red pepper with olive oil.
  • Roast red bell peppers over a medium indirect heat until charred on all sides. (This took about 20 minutes).
  • Place in bowl and cover with plastic wrap to steam.
  • When cool enough to handle, peel and remove seeds, cut into strips and reserve.
  • Mix the tomatoes, basil, parsley, balsamic vinegar, extra virgin olive oil, garlic, salt and pepper together and set aside to allow the flavors to blend.
  • Brush each side of french bread with olive oil.
  • Grill the bread over medium heat until golden brown on both sides. (about 4-5 minutes on each side, but watch closely).
  • Cut each piece of french bread into 2 slices (I didn't use the very ends of the french bread).
  • Top with 4-5 slices of roasted pepper and spoon the tomato mixture over the top with some of the juice.
  • Add parmesan cheese and enjoy.

BRUSCHETTA WITH ROASTED PEPPERS AND HERBED RICOTTA



Bruschetta with Roasted Peppers and Herbed Ricotta image

Mild cheese allows the sweettang of roasted peppers tostand out.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 cup fresh ricotta cheese
1/2 teaspoon coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons chopped fresh oregano
Freshly ground pepper
8 slices Classic Bruschetta
1 roasted red bell pepper, cut into 8 strips

Steps:

  • Stir together ricotta, salt, oil, and oregano; season with pepper. Spread mixture onto bruschetta slices. Place a roasted pepper strip on each slice, and drizzle with oil.

RED PEPPER BRUSCHETTA WITH FETA



Red Pepper Bruschetta with Feta image

It looks just like your classic bruschetta, but ours, made with red peppers and feta, has a bit more bite.

Provided by My Food and Family

Categories     Meal Recipes

Time 20m

Yield 18 servings

Number Of Ingredients 7

1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 green onions, chopped
1 clove garlic, minced
1 tsp. lemon juice
1/4 cup olive oil, divided
1 French bread baguette (16 oz.), ends trimmed, loaf cut into 18 slices

Steps:

  • Heat broiler.
  • Combine peppers, cheese, onions, garlic, lemon juice and 1 Tbsp. oil.
  • Place bread slices in single layer on baking sheet; brush with remaining oil.
  • Broil 2 to 3 min. on each side or until lightly toasted on both sides. Top with pepper mixture.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

ITALIAN RED PEPPER BRUSCHETTA



Italian Red Pepper Bruschetta image

To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice! -Josephine Devereaux Piro of Easton, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 13

1 loaf (1 pound) unsliced Italian bread
3 garlic cloves, minced, divided
3 tablespoons olive oil, divided
2 large sweet red peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons Italian seasoning
2 tablespoons plus 1/4 cup coarsely chopped fresh basil, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh oregano
6 plum tomatoes, sliced
3/4 cup shredded part-skim mozzarella cheese
3 slices reduced-fat provolone cheese, julienned
1/4 cup shredded Parmesan cheese

Steps:

  • Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.

Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Choose ripe, flavorful red bell peppers. This will ensure that your bruschetta has the best possible taste.
  • Roast the red bell peppers until they are slightly charred and tender. This will bring out their natural sweetness and smokiness.
  • Use fresh, high-quality bread for your bruschetta. A good baguette or ciabatta bread will work well.
  • Toast the bread slices until they are golden brown and crispy. This will help them to hold up to the toppings.
  • Use a variety of toppings on your bruschetta. Some popular options include roasted red bell peppers, tomatoes, basil, mozzarella cheese, and pesto.
  • Be creative with your toppings! There are endless possibilities, so experiment until you find a combination that you love.

Conclusion:

Bruschetta with roasted red bell peppers is a delicious and easy-to-make appetizer that is perfect for any occasion. With its vibrant colors and flavors, this dish is sure to impress your guests. So next time you're looking for a quick and easy snack or appetizer, give bruschetta with roasted red bell peppers a try. You won't be disappointed!

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