May 7, 2011
by Sarah Gerdes
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
Bread
-
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)
-
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
Bruschetta
-
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!)