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

"When do i add the wine? What a great recipe. Quick and easy!" - latosha m.

"First made these (and reviewed) in 2011. This NYE I made a big box of mixed cashews and walnuts and they were very popular. Highly recommend these. Make sure you boil the honey and butter for the full 2 minutes; and once you've coated in the sugar and cinnamon stir occasionally to keep nuts separated." - nannylyn

"Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite..." - karena

"Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time." - bop102007

"Wow, way too many ingredients for something so simple" - kim t.

"ok, i usually stay away from this kind of recipe because it doesn't list a size for the roast, but i was intrigued by the good reviews. i used a 3.5 lb english shoulder roast and since i was not sure what size/type everyone else used, i cut all three dry mixes back to half a packet each and used the ... " - deborah1