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Sweet Pepper Bruschetta Recipe

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This recipe for Sweet Pepper Bruschetta is from The Navatuary Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 bag of mini sweet peppers
2 shallots sliced thin
1/2 cup pit less olives (reg or spicy) sliced thin
1/4 cup fresh parsley chopped or torn
1/2 tsp salt
1 large baguette
8 slice provolone
1/3 cup mayo
1 tsp Calabrian chili pepper
2 tbsp of balsamic reduction/glaze
Directions:
Directions:
-Preheat oven to 450F
-Place peppers onto a large baking sheet and drizzle with 1 Tbsp olive oil
-Roast for 15 minutes are until they begin to char.
-Once out of the oven, reduce the heat to 400F
-Remove the stems and seeds (optional). For this dish, I decided to remove the seeds because I thought it would look more appealing without them, but when I eat these whole, I leave the seeds in.
-To medium sized bowl add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together.
-To a small bowl add mayo and chili pepper.
-Cut the baguette in 1/2 lengthwise. Place both halves on a baking sheet. 
Top first with mayo mixture and then provolone. Bake at 400F for 5-10 minutes.
-Top with pepper mix and drizzle balsamic glaze just before serving.

 

 

 

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