Red Pepper Bruschetta Topping
Recipe to create bruschetta featuring red pepper, tomatoes and green onions. Bruschetta makes a wonderful topping for slices of toasted French or Italian bread.
Ingredients
Roasted Red Pepper Bruschetta
- 1 container roasted red peppers packed in oil - drained and diced
- 1/2 cup black olives - diced
- 1/2 cup cherry tomatoes - diced
- 1 bunch green onions - sliced thin
- 2 cloves garlic - minced
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/2 tsp freshly cracked black pepper
- 1 tsp salt
- 1/4 cup 1/4 cup cilantro - minced
Instructions
Directions for Roasted Red Pepper Bruschetta
- In a medium mixing bowl, stir in the roasted peppers, black olives, cherry tomatoes, green onions and garlic.
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt and pepper to make a dressing for the bruschetta.
- Stir the bruschetta dressing into the bowl of vegetables.
- Stir the cilantro into the bowl of bruschetta topping.
- Serve the bruschetta immediately on top of slices of toasted French or Italian bread.
- Roasted red pepper bruschetta topping can be stored in the refrigerator in an airtight container for a few days, which means you can make this ahead of time if desired.
Preparing Bread for Bruschetta Topping
- Preheat the oven to 400 degrees Fahrenheit.
- Cut a loaf of French or Italian bread into 1/2 to 1 inch thick, diagonal slices, using a serrated bread knife.
- Place the bread slices on a large baking sheet.
- Place the baking sheet in the oven and bake for 5-7 minutes, turning once, until the bread is crispy and golden brown.
- Remove the bread from the oven and place on a wire rack to cool slightly.
- Serve the toasted bread along with the roasted red pepper bruschetta, and if desired, your favorite glass of wine!
