Pepperonata Bruschetta

Recipe

13 INGREDIENTS • 13 STEPS • 40MINS

Pepperonata Bruschetta

4.7

3 ratings

If you're looking for a savory, tangy, luscious bite to serve with cocktails, look no further!

Pepperonata Bruschetta

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

If you're looking for a savory, tangy, luscious bite to serve with cocktails, look no further!

40MINS

Total Time

$0.63

Cost Per Serving

Ingredients

Servings

10

US / Metric

1

Baguette

1/4 cup

1

Yellow Bell Pepper

1

Red Bell Pepper

1/4 cup

Golden Raisins

1 Tbsp

Capers, chopped

1 tsp

Balsamic Vinegar

1/2 tsp

1 Tbsp

to taste

to taste

Ground Black Pepper

1 pckg
(5.2 oz)

Garlic and Herb Gourney Cheese

I used Boursin

to taste

Nutrition Per Serving

VIEW ALL

Calories

215

Fat

12.5 g

Protein

4.7 g

Carbs

22.0 g

Pepperonata Bruschetta

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking InstructionsHide images

step 1

Preheat the oven to 375 degrees F (190 degrees C).

step 2

Place the Yellow Bell Pepper (1) and Red Bell Pepper (1) in the oven and roast for 25 minutes or until skin is blackened and flesh is soft.

step 3

Add Golden Raisins (1/4 cup) to a medium bowl. When peppers are cooked, place the whole peppers in the bowl with the raisins.

step 3 Add Golden Raisins (1/4 cup) to a medium bowl. When peppers are cooked, place the whole peppers in the bowl with the raisins.

step 4

Cover with plastic wrap. Let cool to room temperature.

step 4 Cover with plastic wrap. Let cool to room temperature.

step 5

Heat the grill to a medium high heat, about 400 degrees F.

step 6

Slice the Baguette (1) into 1/2-inch thick rounds.

step 6 Slice the Baguette (1) into 1/2-inch thick rounds.

step 7

Brush the bread with Olive Oil (1/4 cup).

step 7 Brush the bread with Olive Oil (1/4 cup).

step 8

Grill the bread on both sides until browned and crispy (preferably with a little char and grill marks). Transfer bread to a baking sheet and set aside.

step 8 Grill the bread on both sides until browned and crispy (preferably with a little char and grill marks). Transfer bread to a baking sheet and set aside.

step 9

Peel and seed the peppers. Slice the peppers very thinly and return to the bowl with the raisins.

step 9 Peel and seed the peppers. Slice the peppers very thinly and return to the bowl with the raisins.

step 10

Add the Capers (1 Tbsp), Honey (1/2 tsp), Balsamic Vinegar (1 tsp) and Olive Oil (1 Tbsp). Toss to combine. Taste for seasoning and add a dash of Salt (to taste) and Ground Black Pepper (to taste) if desired.

step 10 Add the Capers (1 Tbsp), Honey (1/2 tsp), Balsamic Vinegar (1 tsp) and Olive Oil (1 Tbsp). Toss to combine. Taste for seasoning and add a dash of Salt (to taste) and Ground Black Pepper (to taste) if desired.

step 11

Spread each bruschetta with some Garlic and Herb Gourney Cheese (1 pckg).

step 11 Spread each bruschetta with some Garlic and Herb Gourney Cheese (1 pckg).

step 12

Top with a spoonful of bell pepper mixture. Drizzle bruschetta with any leftover dressing.

step 12 Top with a spoonful of bell pepper mixture. Drizzle bruschetta with any leftover dressing.

step 13

Garnish with Fresh Parsley (to taste) and serve with cocktails!

step 13 Garnish with Fresh Parsley (to taste) and serve with cocktails!

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