Sweet Red Pepper Bruschetta

Sweet Red Pepper Bruschetta - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 1/4 cups seedless raspberry preserves

2 Tbsp. white vinegar

2 whole chipotle peppers in adobo sauce, drained -- (2 to 3) and chopped

3 cloves garlic, minced

8 bias-cut slices (about 3/4 inch thick)

Italian country bread or crusty sourdough bread

1/2 cup soft goat cheese or other spreadable soft white cheese

1/4 cup purchased basil pesto

1 7 oz. jar roasted red peppers, drained and cut into

1/2-inch- wide strips

Snipped fresh herbs, such as basil, oregano, or thyme

Directions

Toast or grill bread slices and spread each with the soft cheese. Spread pesto on top of cheese and top each bruschetta with pepper strips. Garnish with snipped herbs. Serve immediately. Makes 8 bruschette.

© Jim Catanich
Published: 2002-04-07 04:17

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Latest Reviews

"Good but I think these buffalo chicken breasts are better grilled - slightly brown on each side and then baste generously with sauce turning once or twice until cooked through. But, this is a good substitute for nights when firing up the grill would not be optimal. Made several tweaks. Also recommend keeping some sauce on the side for dipping." - mrsoul51

"OMG...this is the best sauce I've tasted. Always get compliments every time I make it. I didn't add the wine but it is still fantastic. You will never go wrong making this sauce when you entertain. Thank you for sharing this wonderful recipe with us." - elainac67

"Where is the onion and garlic in the recipe?" - northwoodcav

"The standard gravy and dressing packs are less than one ounce. Did you use multiple packets? Seems like salt overload!" - mmcannon13

"Such a great recipe! It's wonderful just as written. I read reviews after I had made the soup and learned a lot of great additions or alternate techniques to complement this recipe. Will definetly make this one again... and again... and again! For novice cooks-do not cut your potatoes ahead of ... " - lilmack79

"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79