Roasted Red Bell Pepper Bruschetta

Health score
2%
Roasted Red Bell Pepper Bruschetta
15 min.
16
121kcal

Suggestions


Indulge in the vibrant flavors of our Roasted Red Bell Pepper Bruschetta, a delightful appetizer that is sure to impress your guests! Perfect for any occasion, this dish combines the sweetness of roasted red bell peppers with the aromatic essence of garlic and the freshness of parsley, all atop crispy baguette slices. With just 15 minutes of preparation, you can create a stunning antipasto that is both visually appealing and delicious.

The golden-brown toasted bread serves as the perfect canvas for the colorful pepper topping, while the sprinkle of Parmesan cheese adds a savory touch that elevates each bite. Whether you're hosting a dinner party, enjoying a casual gathering with friends, or simply looking for a tasty snack, this bruschetta is a versatile choice that caters to all palates.

Not only is this recipe quick and easy to make, but it also offers a balanced caloric profile, making it a guilt-free indulgence. With a delightful mix of protein, healthy fats, and carbohydrates, you can savor every bite without compromising on your dietary goals. So gather your ingredients, preheat your oven, and get ready to impress with this mouthwatering Roasted Red Bell Pepper Bruschetta!

Ingredients

  • 16  bread french
  • tablespoons flat parsley italian chopped ()
  • large cloves garlic 
  • 0.3 cup olive oil 
  • tablespoon olive oil 
  • tablespoons parmesan shredded
  • 0.3 teaspoon pepper 
  • oz roasted peppers red
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • baking sheet
  • oven
  • sieve

Directions

  1. Heat the oven to 375F.
  2. Place the bread slices on an ungreased cookie sheet.
  3. Drizzle about 1 teaspoon olive oil (of the 1/4 cup olive oil) on each bread slice.
  4. Bake about 4 minutes or until golden brown. Turn bread over; bake about 4 minutes longer or until golden brown.
  5. Cut each garlic clove in half; rub cut sides over tops and sides of toasted bread slices. Discard garlic.
  6. Drain the red peppers in a strainer in the sink.
  7. Cut the peppers into 1/2-inch strips. In a medium bowl, mix the peppers, parsley, Parmesan cheese, 1 tablespoon olive oil, the salt and pepper. Spoon onto toast.

Nutrition Facts

Calories121kcal
Protein11.19%
Fat42.03%
Carbs46.78%

Properties

Glycemic Index
11.23
Glycemic Load
7.3
Inflammation Score
-2
Nutrition Score
5.414347877483%

Flavonoids

Apigenin
1.08mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.1mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:121.47kcal
6.07%
Fat:5.73g
8.81%
Saturated Fat:0.89g
5.58%
Carbohydrates:14.35g
4.78%
Net Carbohydrates:13.03g
4.74%
Sugar:1.63g
1.81%
Cholesterol:0.43mg
0.14%
Sodium:349.21mg
15.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.43g
6.86%
Manganese:0.38mg
19.18%
Selenium:8.46µg
12.08%
Vitamin K:12.22µg
11.64%
Vitamin C:6.96mg
8.43%
Vitamin B3:1.65mg
8.26%
Vitamin B1:0.12mg
8.13%
Folate:26.64µg
6.66%
Iron:1.2mg
6.64%
Fiber:1.32g
5.3%
Calcium:51.09mg
5.11%
Vitamin B2:0.08mg
4.62%
Phosphorus:45.57mg
4.56%
Vitamin E:0.67mg
4.48%
Vitamin B6:0.07mg
3.64%
Magnesium:13.8mg
3.45%
Copper:0.06mg
3.17%
Vitamin B5:0.25mg
2.49%
Zinc:0.35mg
2.36%
Vitamin A:112.36IU
2.25%
Potassium:67.41mg
1.93%