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Roasted Red Pepper Bruschetta

Roasted Red Pepper Bruschetta

Southern Living NOVEMBER 2000

  • Yield: Makes 24 appetizer servings

Ingredients

  • 1 (16-ounce) French bread loaf
  • 1 medium-size purple onion, coarsely chopped
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 25 small basil leaves
  • 1 (7-ounce) jar roasted red bell peppers, drained and cut into thin strips
  • 1 (3-ounce) package goat cheese, crumbled

Preparation

Cut bread into 24 slices; place on baking sheets.

Broil slices 5 1/2 inches from heat 1 minute on each side or until golden brown. Set aside.

Cook onion and sugar in hot oil in a large skillet over medium-low heat, stirring occasionally, 25 minutes. Cool.

Top bread evenly with onion mixture, basil leaves, and pepper strips. Sprinkle evenly with cheese, and broil 1 minute or until cheese melts. Serve immediately.

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Roasted Red Pepper Bruschetta recipe

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