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Categories:
red peppers clove garlic breadcrumbs tomato pesto balsamic vinegar extra-virgin olive oil Italian bread clove garlic
Viewed: 81 - Published at: 3 years agoIngredients
- 1 16-oz. jar roasted, peeled, brine-packed red peppers, drained and rinsed
- 1 large clove garlic
- 3 Tbs. fresh (soft) unseasoned breadcrumbs
- 2 Tbs. sun-dried tomato pesto
- 2 Tbs. balsamic vinegar
- Extra virgin olive oil
- 12 1/2-inch-thick slices good-quality Italian bread
- 1 large clove garlic, cut in half
Method
- To make Bruschetta Toasts:
- Preheat broiler, and place oven rack about 6 inches from heat.
- Place bread on baking sheet, and broil 2 to 4 minutes, or until crisp and golden.
- Turn toast over, and repeat.
- When cool enough to handle, rub one side of each toast with cut garlic clove.
- To make Red Pepper Puree:
- Blot rinsed peppers with paper towels until quite dry.
- Put garlic down feed tube of food processor with motor running, and process about 15 seconds, until finely chopped.
- Add peppers, breadcrumbs, pesto and vinegar, and puree until smooth.
- Season with salt and pepper.
- Spread 1 heaping Tbs.
- on each bruschetta toast; sprinkle with olive oil, and serve.
