Tri-Color Pepper Bruschetta
Prep Time: 20 minutes
Cook Time: 20 minutes
Nutrition Score per serving:
159 calories, 26 g carbs (60%), 4.7 g fat (27%), 4 g fiber, 5.2 g protein (13%), 0.7 g saturated fat
Ingredients
| 2 | red bell peppers |
| 1 | yellow and 1 green bell pepper |
| 4 | large shallots, unpeeled |
| 1 | tbsp red wine or balsamic vinegar |
| 1/2 | tsp salt |
| 1/8 | tsp pepper |
| 1 | tbsp olive oil, divided |
| 1/4 | cup fresh basil leaves, torn, plus extra whole leaves for garnish |
| 4 | slices (4 ounces) Ciabatta, semolina, or French bread |
| 1 | clove garlic, halved |
Directions
On a broiler pan 6 inches from heat, broil the shallots for 8 minutes and peppers for 15-20 minutes or until charred and just tender, turning as they blacken. Place the peppers in a brown bag or bowl. Close or cover and let stand for 15 minutes. Peel off the skin using paper towels; remove stems, seeds. Peel the shallots.
Cut the peppers into 1/2-inch cubes; chop shallots. Toss with vinegar, salt, pepper, and 2 teaspoons of oil (can be made ahead and refrigerated for up to 2 days). Stir in the basil.
Rub bread with cut garlic and brush lightly with the remaining oil. Grill or broil until toasted (about 2-5 minutes). Spoon pepper mixture over the bread and garnish with fresh basil leaves.
Tip:Try Primitivo del Tarantino "Mother Zin" ($11), a succulent and full-flavored red wine with a robust berry-jamlike flavor. From California, the Ravenswood Zinfandel Sonoma County ($15) boasts more cherry and wild berry flavors with hints of herb and spice.
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