Bruschetta is typically something that I think of as an appetizer to enjoy at a restaurant, or serve at a cocktail party. I decided to be adventurous, and try my hand at making it myself for the first time for two reasons:
1. I bought a ton of bell peppers on a good sale, plus a bag of fresh basil
2. I have always loved the taste of bruschetta
I don’t often have guests over, but that didn’t stop me from wanting to make this recipe. If you are having a summer get-together or want a fresh-tasting snack, try this Roasted Bell Pepper Bruschetta recipe. It goes well with pasta and homemade sauce.
Roasted Bell Pepper Bruschetta Recipe
- 1/2 Red Pepper (chopped)
- 1/2 Yellow Pepper (chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 sprig Fresh Basil
- 1 pinch Salt & Pepper
- 1/2 teaspoon Oregano
- 1/2 Baguette (Sliced)
|Roast bell peppers|
|Mix olive oil, oregano, basil, salt, pepper and garlic together|
|Mix roasted bell peppers with oil mixture|
|Add mixture to toasted bread|
Bell peppers and basil totally make me think of summer. To me, summer is the perfect time to get adventurous with your food, since produce is so much more abundant and inexpensive. I love picking up huge quantities of bell peppers (red, especially) and then figuring out what to use them on, afterward. I think I’ll be doing that a lot this summer!
I found this recipe a bit heavy on the garlic, so I might add less the next time, or try to roast it first. If you’d prefer, you can make this with tomatoes, but I’m not very fond of uncooked tomatoes. Although, summer tomatoes . . .they really are so much better than tomatoes found throughout the rest of the year! So, will you be trying out this roasted bell pepper bruschetta recipe, or will you try it with tomatoes?