Roasted pepper bruschetta - country living
20 pieces
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Sweet red peppers |
| 2 | mediums | Sweet yellow peppers |
| 1 | medium | Sweet green pepper |
| 3 | Cloves garlic, unpeeled | |
| 1 | medium | Loaf round Italian bread |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 4 | ounces | Parmigiano Reggiano, at room temperature |
Directions
1. Heat oven to 450'F. Place whole peppers and garlic on rimmed baking sheet. Bake peppers and garlic 30 minutes, turning peppers every 10 minutes. Remove vegetables from oven. Set aside garlic and carefully place peppers in brown paper bag; close bag tightly allowing peppers to steam and cool-about 20 minutes.
2. Meanwhile, reduce oven temperature to 350'F. Cut bread into 11 slices, each about ½ inch thick. Place the 2 end slices on ungreased baking sheet. Cut remaining 9 slices in half and place pieces on sheet. Toast bread 10 minutes, or until lightly browned.
3. When peppers are cool, peel, halve, and seed; chop peppers into ¼-inch cubes. Peel garlic cloves. In medium bowl, crush garlic with back of wooden spoon. Add peppers, oil, and vinegar; toss to combine.
4. Divide pepper mixture among toasted bread. With cheese slicer or vegetable peeler, shave 1½-to 2-inch-long curls of Parmigiano Reggiano onto each piece of bruschetta. Arrange bruschetta on platter and serve.
Nutritional information pcr piece: protein: 5 grams; fat: 2 grams; carbohydrate: 18 grams: fiber: ⅘ gram; sodium: 267 milligrams; cholesterol: 4 milligrams; calories: 115.
Country Living/March/93 Scanned & fixed by DP & GG