Bruschetta with Roasted Peppers & Mozzarella

September 1998, The Essential EatingWell Cookbook (2004)

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Roasting peppers intensifies their natural sweetness and gives them a depth of flavor that marries beautifully with the mild cheese in this pretty antipasto.

Bruschetta with Roasted Peppers & Mozzarella

Makes: 8 servings

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  • 4 roasted bell peppers, peeled, seeded and sliced (2 cups)
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • Salt & freshly ground pepper, to taste
  • 8 1/2-inch-thick slices whole-wheat country bread
  • 1 clove garlic, peeled and cut in half
  • 2 ounces fresh mozzarella, cut into thin strips
  • 2 teaspoons extra-virgin olive oil


  1. Preheat broiler.
  2. Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.
  3. Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic. Place bread on a baking sheet; top with rthe oasted peppers. Lay mozzarella strips on a diagonal over the roasted peppers and drizzle with oil.
  4. Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.

Tips & Notes

  • Tip: How to Oven-Roast Peppers
  • 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
  • 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
  • 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
  • 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.


Per serving: 96 calories; 4 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 15 g carbohydrates; 1 g added sugars; 6 g protein; 2 g fiber; 215 mg sodium; 132 mg potassium.

Nutrition Bonus: Vitamin C(97% daily value), Vitamin A (40% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 vegetable, 1/2 fat

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