Recipe: Red Pepper Bruschetta
- Urbend
- Mar 1
- 1 min read
SERVES: 8
SERVING SIZE: 2 slices
TIME: 1 hour
INGREDIENTS:
• 1 bulb of garlic
• 3 teaspoons olive oil, divided
• 2 medium sweet red peppers, halved and seeded
• 3 tablespoons fresh parsley, minced
• 2 tablespoons fresh basil, minced
• 1 tablespoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 12 ounces of French baguettes
• 4 ounces prosciutto
INSTRUCTIONS:
1. Cut off the top of the garlic bulb and remove the outer skin (don't separate cloves). Brush with 1 tsp oil. Wrap in foil. Bake at 425°F 30-35 minutes, until soft. Cool.
2. Half and seed red peppers. Broil them until the skins blister, about 10 minutes. Immediately place it in a paper bag and let it sit for 15-20 minutes. Peel and discard charred skin. Coarsely chop the peppers.
3. Squeeze out the garlic and smash it into a paste.
4. Chop the prosciutto.
5. In a bowl, combine parsley, basil, lemon juice, salt, pepper, and remaining oil. Add peppers, prosciutto, and garlic; mix well.
6. Cut the bread into 16 slices about 1/2 inch thick; broil until slightly toasted.
7. Top with pepper mixture and serve immediately.
