Bruschetta With Roasted Red Bell Peppers

Course : Vegetables
Serves: 20
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6 large red bell peppers
40 slices baguette slices -- see note*
3 1/2 tablespoons olive oil
4 1/2 tablespoons fresh basil -- chiffonade
3 cloves garlic -- halved

Preparation / Directions:

1. Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel pepper. Set strainer over bowl, holding peppers over bowl to catch juices, seed the peppers and then cut into strips. Place stips in bowl with juices. 2. Preheat broiler. Arrange bread on baking sheets. Broil until golden, about 2 minutes. 3. Add basil, 2 Tbsp oil and minced garlic to pepper slices. Season with salt and pepper. 4. Rub oiled sides of bread slices with cut side of garlic halves, top with pepper mixture and plate. Note: Slice a 2 inch wide baguette into 1/2 inch thick digonal slices for largest surface for topping.


Nutritional Information:

168 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 305mg Sodium

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