Red Pepper Bruschetta (No Tomatoes!)
Bruschetta originated in central Italy and was traditionally made with grilled bread rubbed with garlic and topped with tomatoes. However, this variation replaces tomatoes with red peppers for a unique twist.
This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Ingredients
- 2 pepper Red bell peppers
- 4 slice Bread slices
- 2 clove Garlic cloves
- 8 leaf Basil leaves
- 2 teaspoon Olive oil
- 1 teaspoon Balsamic vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat the grill or oven to high heat.
- Place the red bell peppers on the grill or in the oven and cook until the skin is charred and blistered.
- Remove the peppers from the heat and let them cool. Once cooled, peel off the skin, remove the seeds, and chop the peppers into small pieces.
- Toast the bread slices until golden brown.
- Cut the garlic cloves in half and rub them on one side of each toast.
- In a bowl, combine the chopped red peppers, basil leaves, olive oil, balsamic vinegar, salt, and black pepper. Mix well.
- Spoon the pepper mixture onto the garlic-rubbed side of each toast.
- Serve the red pepper bruschetta immediately and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 17g6%
- Sugars 3g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.