Friday, May 16, 2014

Bruschetta with Roasted Peppers

Looking for a great appie?  Easy and quick?  You can even make a big batch and freeze some for later...  This is a crowd pleaser!

Will make four people very happy....

2 tbsp   balsamic vinegar
pinch    sugar
5 tbsp   olive oil
2 large  bell peppers  (mix the colours- red, orange, yellow), seeded and diced (medium)
1 med.  tomato, seeded and finely diced
1 clove garlic, cut in half
4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)
4 tablespoons freshly grated (or shaved) Parmesan cheese

Heat oil in a medium frypan on medium-high heat.  Add the bell peppers and cook until slightly softened.  Add the tomato, balsamic vinegar and the sugar, salt and pepper.  Continue cooking and adjusting the seasonings for approximately three to four minutes.

Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil and toast the bread lightly. Rub the garlic half over the bread.  Top the bread with the peppers and reheat in the oven.  Transfer bruschetta to plates and sprinkle with Parmesan.

You can add kalamata olives, a little hot pepper, more tomatoes...  You can also top the bruschetta with shaved Parmesan cheese, then melt lightly under the broiler...

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