Easy, impressive red-pepper & artichoke bruschetta appetizers

These little ditties are less than ten dollars (US) to make and take about 15 minutes total time. When I have the inspiration, I’ll make the bread, which takes longer. The fast version-(mix of store bought/homemade) still impresses and is unbelievably tasty.
Roasted red pepper and artichoke bruschetta
Prep time: 5 min
Total time: 10 min
Makes 25 pieces
  • Zoe Organic Extra Virgin Olive Oil, 25.5-Ounce Tins (Pack of 2)Purchase quality baguettes. Sourdough is best, although a crostini version work well. The kind with sea salt on the top is perfect as well, as it plays off the sweetness of the rep pepper.
  • Turn on convection broil to 400 degrees
  • Slice the bread about 1/4-1/5 inch thick (if it’s too thick, a woman can’t bite it with ease)
  • Drizzle extra virgin olive oil across the tops of the Description: http://www.assoc-amazon.com/e/ir?t=bookb00-20&l=btl&camp=213689&creative=392969&o=1&a=B001E5DZU2bread
  • Garlic sliced and ready to smear
    Cook for about 2-4 minutes. (Ovens vary. watch carefully so it’s lightly brown but not burnt)
  • While baking, peel and slice a garlic clove.
  • Remove the bread from the oven. Scrape the garlic clove over the bruschetta. This gives the bread a lovely flavor and smells awesome.
  • Add a titch (slang for a bit) of sea salt if desired
  • I’m going for the fast version here. (Translation, you can roast your own red peppers in oil and spice up if you desire). This calls for the pre-made kind.
  • Go to the deli counter at the local market and purchase the pre-marinated (though natural/organic) red peppers in oil. Only 4-6 ounces is necessary, and in fact, you will have a bunch left over.
  • Purchase pre-marinated artichokes. This will likely be separate than the red pepper.
  • So good, you’ll be happy you have leftovers!
    Blend both for 1 min. The amounts should be equal, though you can modify to suit your own tastes.
  •  Place about 1/2 teaspoon on the bruschetta and serve. I had @1.5 cups left over on the recipe and used it for a vegetable dip.
Tasty, colorful and easy!(sorry I forgot to take pics of the final product, but my readers can make the mental leap!)