Ingredients with Measurements:
- 1 loaf of crusty Italian bread, sliced
- 1 jar of Costa d'Oro Roasted Red Peppers, drained and chopped
- 2 cloves of garlic, minced
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
Special equipment needed:
- Oven or toaster oven
- Mixing bowl
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped roasted red peppers, minced garlic, olive oil, chopped basil, salt, and pepper. Mix well.
3. Arrange the sliced bread on a baking sheet and brush each slice with a little olive oil.
4. Spoon the roasted red pepper mixture onto each slice of bread.
5. Bake the bruschetta in the oven for 8-10 minutes, or until the bread is toasted and the topping is heated through.
6. Remove from the oven and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
375°F
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 180
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Instead of roasted red peppers, you can use sun-dried tomatoes or marinated artichoke hearts.
- Instead of basil, you can use parsley or oregano.
Variations:
- Add a sprinkle of grated Parmesan cheese on top before baking.
- Top with sliced black olives or capers.
- Use a different type of bread, such as sourdough or French bread.
Tips and tricks:
- Make sure to drain the roasted red peppers well before chopping them.
- Don't over-toast the bread, or it will become too hard to eat.
- You can make the roasted red pepper mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store any leftover bruschetta in an airtight container in the fridge for up to 2 days.
Reheating instructions:
To reheat, place the bruschetta on a baking sheet and bake in a 375°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the bruschetta on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, sliced black olives, or capers.
Pairings:
This bruschetta pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a side salad or a bowl of soup for a complete meal.
Troubleshooting advice:
If the bread is too hard after toasting, try brushing it with a little more olive oil before adding the topping.
Food safety advice:
Make sure to store any leftover bruschetta in the fridge and consume within 2 days.
Food history:
Bruschetta is a traditional Italian appetizer that originated in central Italy. It is typically made with toasted bread rubbed with garlic and topped with tomatoes, basil, and olive oil.
Flavor profiles:
This bruschetta has a savory and slightly sweet flavor from the roasted red peppers, with a hint of garlic and fresh basil.
Serving suggestions:
Serve this bruschetta as an appetizer at your next dinner party or as a light lunch or snack.
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Region: Italian