Roasted Red Pepper & Garlic Bruschetta
Delight your taste buds with this exquisite Roasted Red Pepper & Garlic Bruschetta. This fresh and vibrant appetizer is perfect for any occasion, whether you're hosting a dinner party or enjoying a casual lunch. With savory roasted red peppers, aromatic garlic, and a lively herb medley, this bruschetta is a tomato-free twist on a classic favorite. Easy to prepare and guaranteed to impress your family and friends, it’s a delicious way to elevate your snacking experience!
8
Servings
N/A
Calories
9
Ingredients
Ingredients
garlic bulb
1 (outer skin removed)
olive oil
3 teaspoons (divided)
sweet red peppers
2 (halved and seeded)
fresh parsley
3 tablespoons (minced)
fresh basil
2 tablespoons (minced)
lemon juice
1 tablespoon (freshly squeezed)
salt
1/2 teaspoon (to taste)
black pepper
1/4 teaspoon (to taste)
French baguette
12 ounces (sliced into 16 pieces)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Remove the papery outer skin from the bulb of garlic, leaving the cloves intact. Brush the bulb with 1 teaspoon of olive oil, then wrap it tightly in aluminum foil. Place it in the oven and roast for 30-35 minutes, or until the cloves are soft and fragrant. Allow the garlic to cool before handling.
3
While the garlic is roasting, prepare the red peppers. Place the halved and seeded sweet red peppers on a baking sheet, cut side down. Broil them in the oven for around 10 minutes until their skins are blistered and charred. Once done, immediately transfer the peppers to a paper bag, seal it, and let them sit for 15-20 minutes. This steaming process will make peeling the skins easier. After resting, remove the peppers from the bag, peel off the charred skin, and coarsely chop the flesh.
4
Once the roasted garlic has cooled, cut off the top of the bulb and squeeze the soft cloves out into a cutting board. Chop the roasted garlic finely and set aside.
5
In a mixing bowl, combine the minced parsley, basil, lemon juice, salt, pepper, and the remaining 2 tablespoons of olive oil. Add the chopped roasted peppers and garlic to the mixture, stirring everything together until well combined.
6
For the baguette, slice it into 16 pieces, each about 1/2 inch thick. Arrange the slices on a baking sheet and broil them in the oven until they are golden and slightly toasted, about 2-3 minutes per side. Keep a close eye to prevent burning.
7
To serve, generously top each toasted slice with the roasted red pepper and garlic mixture. Enjoy immediately for the best flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Red Pepper & Garlic Bruschetta?
It is a tomato-free twist on the classic Italian appetizer, featuring roasted sweet red peppers, aromatic roasted garlic, and a fresh herb medley on toasted French baguette slices.
Is this bruschetta recipe vegetarian?
Yes, this recipe is entirely vegetarian and plant-based.
How many servings does this recipe provide?
This recipe makes 8 servings.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How long does it take to roast the garlic bulb?
The garlic bulb should be roasted for 30-35 minutes until the cloves are soft and fragrant.
How do I prepare the garlic for roasting?
Remove the papery outer skin, brush the bulb with 1 teaspoon of olive oil, and wrap it tightly in aluminum foil.
How do I char the red peppers?
Place halved and seeded peppers cut-side down on a baking sheet and broil for about 10 minutes until skins are blistered.
What is the purpose of putting peppers in a paper bag?
The paper bag seals in steam, which loosens the skins and makes them much easier to peel off.
How long should the peppers rest in the paper bag?
Let the peppers sit in the sealed paper bag for 15-20 minutes.
How do I remove the roasted garlic from the bulb?
Once cooled, cut off the top of the bulb and squeeze the soft cloves out onto a cutting board.
Which herbs are used in this recipe?
This recipe uses 3 tablespoons of minced fresh parsley and 2 tablespoons of minced fresh basil.
Can I use bottled lemon juice?
While fresh lemon juice is recommended for the best flavor, bottled juice can be used as a substitute.
How much olive oil is required in total?
The recipe calls for 3 teaspoons of olive oil in total: 1 for the garlic and 2 for the pepper mixture.
How many slices of baguette does this recipe yield?
One 12-ounce French baguette should be sliced into 16 pieces.
How thick should the baguette slices be?
Each slice should be approximately 1/2 inch thick.
How long do I toast the bread?
Broil the slices for 2-3 minutes per side until they are golden and toasted.
Can I make the pepper and garlic topping ahead of time?
Yes, you can prepare the mixture in advance and store it in the refrigerator to allow the flavors to meld.
How should I store leftovers?
Store the roasted red pepper mixture in an airtight container in the refrigerator and keep the bread separate to prevent sogginess.
What kind of peppers are used?
The recipe uses 2 large sweet red peppers.
Is this recipe spicy?
No, the recipe is savory and mild. You can add red pepper flakes if you prefer a spicy kick.
Can I use jarred roasted red peppers instead?
Yes, you can use jarred peppers to save time, though fresh roasted peppers provide a more vibrant flavor.
What if I don't have a paper bag?
You can place the charred peppers in a bowl and cover it tightly with plastic wrap to achieve the same steaming effect.
What can I serve this with?
It serves as a great appetizer for Italian dinners, a side for grilled meats, or a snack for parties.
Can I add cheese to this bruschetta?
Yes, adding crumbled goat cheese or fresh mozzarella would complement the roasted pepper flavors well.
Is this recipe gluten-free?
The topping is gluten-free, but you must use a gluten-free bread alternative instead of the French baguette.
Should the garlic be minced before roasting?
No, the garlic should be roasted as a whole bulb and then minced after it is soft and cooked.
How do I prevent the bread from burning?
Keep a close eye on the oven while broiling, as bread can go from toasted to burnt in seconds.
Do I need to peel the peppers before broiling?
No, you broil them with the skin on and then peel the skin off after they have steamed.
How many garlic bulbs are needed?
You need 1 whole bulb of garlic for this recipe.
Is this dish served warm or cold?
It is best served immediately while the bread is still warm from the oven.