Description
This roasted garlic and red pepper bruschetta is a flavor-packed appetizer made with toasted baguette, sweet roasted red peppers, and creamy garlic spread. Finished with fresh basil and a drizzle of olive oil, it’s the perfect starter for any occasion.
Ingredients
Scale
- 2 large red bell peppers, roasted and peeled
- 2 whole garlic bulbs
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Handful of fresh basil leaves, chopped
- 1 baguette, sliced and toasted
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil.
- Place whole red peppers and garlic bulbs (tops sliced off) on the sheet. Drizzle with olive oil and a pinch of salt.
- Wrap the garlic in foil. Roast everything for 35–40 minutes until peppers are charred and garlic is soft.
- Transfer peppers to a bowl and cover to steam. After 10 minutes, peel off skins. Squeeze garlic cloves from their skins.
- In a food processor, blend roasted peppers, garlic, salt, pepper, and olive oil until chunky-smooth. Stir in chopped basil.
- Toast baguette slices until golden. Rub each with a raw garlic clove for extra flavor.
- Spoon the pepper mixture onto toast, garnish with basil, and drizzle with olive oil if desired.
Notes
- Roast peppers until skins are fully blistered for easiest peeling.
- Use day-old bread for the best crunch when toasting.
- Store leftover spread in the fridge for up to 3 days or freeze in small portions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1–2 pieces
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg