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

Source: EatingWell Magazine, September 1998




Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.

  • 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.

  • Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.


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.

Nutrition Facts

119 calories; protein 5.6g; carbohydrates 15.1g; dietary fiber 2.1g; sugars 3.2g; fat 4g; saturated fat 1.4g; cholesterol 5.1mg; vitamin a iu 1104.5IU; vitamin c 58mg; folate 17.6mcg; calcium 100.8mg; iron 0.9mg; magnesium 25mg; potassium 141.1mg; sodium 210.1mg; thiamin 0.1mg; added sugar 1g.

1/2 starch, 1/2 vegetable, 1/2 fat