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
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Turn on convection broil to 400 degrees
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Slice the bread about 1/4-1/5 inch thick (if it’s too thick, a woman can’t bite it with ease)
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Garlic sliced and ready to smear Cook for about 2-4 minutes. (Ovens vary. watch carefully so it’s lightly brown but not burnt)
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While baking, peel and slice a garlic clove.
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Remove the bread from the oven. Scrape the garlic clove over the bruschetta. This gives the bread a lovely flavor and smells awesome.
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Add a titch (slang for a bit) of sea salt if desired
Bruschetta
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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.
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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.
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Purchase pre-marinated artichokes. This will likely be separate than the red pepper.
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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!)