Roasted Bell Peppers Bruschetta

November 3, 2011

Roasted Bell Peppers Bruschetta

Philippe, Tucson CSA

4 slices of Barrio bread (or 8 slices of baguette)
1-2 garlic cloves
Olive oil
Salt and pepper to taste
2 tomatoes, seeds and juice removed
2 roasted bell peppers, seeds and skins removed
Basil, finely chopped
Barrio Bread’s pain au levain or their baguettes work best for
this recipe.

Toast the bread slices, then gently rub one side of each slice
with the clove of garlic. Drizzle that side with some olive oil.
Cut the tomatoes and bell peppers in small cubes and mix
them in a bowl with the basil.

Scoop a soup spoon of the tomato and bell pepper mixture on
each slice. Season with salt and pepper and add another
drizzle of olive oil.

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