Bruschetta With Roasted Peppers Recipe
Servings: 4
Ingredients
- 2 med Red bell peppers
- 2 x Roasted and peeled garlic cloves
- 2 x Chopped anchovy fillets, minced
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Minced fresh flat-leaf italian parsley or possibly regular parsley Salt and freshly grnd black pepper, to taste
- 4 slc Crusty italian bread, cut 1/2-inch think
Directions
- 1. Cut the bell peppers into 1/2-inch strips and place in a deep bowl.
- 2. In a small bowl combine the garlic and the anchovies with the extra virgin olive oil, and mix to blend.
- 3. Pour oil mix over the peppers.
- 4. Add in the parsley, season with salt and several grindings of pepper, and toss everything well.
- 5. Taste and adjust the seasoning, and set aside till ready to use.
- (The dish can be prepared up to this point several hrs ahead.)
- 6. Keep it tightly covered in the refrigerator. Bring the peppers back to room temperature before serving.
- 7. Brush the bread slices lightly with extra virgin olive oil and place on a warm griddle or possibly under a broiler till golden brown on both sides.
- 8. Top with peppers and serve.
- Services.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 121 | 88% |
| Total Fat 13.66g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 113mg | 3% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.07g | 1% |
| Protein 0.59g | 1% |
