Bruschetta With Roasted Peppers Recipe – a delicious recipe with Red bell peppers, garlic, anchovy, Extra-virgin extra virgin olive oil, parsley, Crusty. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1.
2
Cut the bell peppers into 1/2-inch strips and place in a deep bowl.
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2.
4
In a small bowl combine the garlic and the anchovies with the extra virgin olive oil, and mix to blend.
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3.
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Pour oil mix over the peppers.
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4.
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Add in the parsley, season with salt and several grindings of pepper, and toss everything well.
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5.
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Taste and adjust the seasoning, and set aside till ready to use.
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(The dish can be prepared up to this point several hrs ahead.)
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6.
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Keep it tightly covered in the refrigerator.
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Bring the peppers back to room temperature before serving.
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7.
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Brush the bread slices lightly with extra virgin olive oil and place on a warm griddle or possibly under a broiler till golden brown on both sides.
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8.
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Top with peppers and serve.
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Services.
224
kcal
Calories
15
g
Fat
20
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 med Red bell peppers, 2 x Roasted and peeled garlic cloves, 2 x Chopped anchovy fillets, minced, 1/4 c. Extra-virgin extra virgin olive oil, and more.
Yes, Bruschetta With Roasted Peppers Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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