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Roasted Red Pepper Bruschetta

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By Betty Crocker Kitchens
Updated May 17, 2005
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A quick, easy and elegant way to enjoy the flavors of fresh herbs, Parmesan cheese, capers and bell peppers.

Roasted Red Pepper Bruschetta

  • Prep Time 10 min
  • Total 18 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 4 slices hard-crusted Italian or French bread, 1/2 inch thick
  • 1 jar (7 ounces) roasted red bell peppers, drained and cut into 1/2-inch strips
  • 2 tablespoons chopped fresh parsley or 1 teaspoon parsley flakes
  • 2 tablespoons freshly shredded Parmesan cheese
  • 1 tablespoon olive or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, finely chopped
  • 1 tablespoon capers, drained, if desired

Instructions

  • Step 
    1
    Heat oven to 450°F. Place bread on ungreased cookie sheet.
  • Step 
    2
    Mix remaining ingredients except capers. Spoon onto bread.
  • Step 
    3
    Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.

Nutrition

40 Calories
2 g Total Fat
1 g Protein
5 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
160 mg
Potassium
40 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
24%
24%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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