Olive Roasted Pepper Bruschetta Recipes

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

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.

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.

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.

Steps:

• Heat broiler.
• Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
• Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
• Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

Steps:

• Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
• Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.

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.