Best 10 Roasted Red Pepper And Feta Bruschetta Recipes

RED PEPPER BRUSCHETTA WITH FETA

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.

ROASTED RED PEPPER BRUSCHETTA

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.

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.

ROASTED RED PEPPER AND FETA BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Brush both sides of each baguette slice with extra-virgin olive oil. Arrange baguette slices on a baking sheet and toast under the broiler, about 1 minute per side; watch carefully to avoid burning. Remove toasted slices and set aside on baking sheet.
• Place red pepper halves, cut sides down, on a baking sheet; broil until skin is charred and blistered, 8 to 10 minutes. Transfer pepper halves to a bowl and cover with plastic wrap. Let peppers cool and strip off and discard blackened skin. Chop the roasted peppers.
• Mix chopped roasted red pepper, feta cheese, cherry tomatoes, kalamata olives, green onion, pesto, 1 tablespoon extra-virgin olive oil, lemon juice, and garlic together in a bowl. Top each bread slice with about 1 tablespoon of the mixture and sprinkle each appetizer lightly with Parmesan cheese.
• Place bruschetta on baking sheet under broiler just until the topping is lightly browned and bubbly, about 1 to 2 minutes.

BRUSCHETTA WITH ROASTED SWEET RED PEPPERS

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.

BRUSCHETTA WITH ROASTED RED BELL PEPPERS

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.

ROASTED PEPPER, FETA, AND BASIL BRUSCHETTA

Steps:

• Heat grill to high; lightly oil grates. Place peppers on grill skin side down; cover. Cook, moving peppers on grill as they char (keep skin side down), until skin is charred all over and peppers are crisp-tender, about 15 minutes.
• Immediately transfer peppers to a medium bowl and cover bowl with a towel or a plate; let stand 5 minutes.
• Meanwhile, use 1 tablespoon of oil (divide evenly) to brush one side of each slice of bread. Place oil side down on grill and cook until toasted, about 1 minute.
• Remove peppers from bowl and, using a paring knife, scrape off charred skin. Cut lengthwise into 1/2 inch strips. In a medium bowl, toss pepper strips with remaining tablespoon oil, vinegar, feta, and basil; season with salt and pepper. Spoon mixture evenly onto the grilled side of each slice of bread.

PEACH AND ROASTED RED PEPPER BRUSCHETTA

Steps:

• Preheat grill to medium-high or broiler. Roast red pepper, turning often, until well blackened. Place in a bowl and cover with plastic wrap. Leave to cool.
• Remove skin, stem and seeds from pepper. Finely chop the pepper and place in a medium bowl.
• Stir in peaches, tomatoes, garlic, vinegar and basil. Season with salt and pepper to taste. Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours.
• Before serving, bring peach mixture to room temperature. Lightly toast baguette slices on both sides. Spoon peach mixture on top of toasts.

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 RED PEPPERS YUMMY!

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.