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Roasted Red Pepper and Pine Nut Bruschetta

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B9
    MineralsSelenium, Copper, Natrium, Manganese, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 loaf fresh Italian bread , preferably Ciabatta or Pugliese

    2. 2 cloves garlic ,

    3. 1 peeled and whole,

    4. 1 peeled and minced

    5. Olive oil for brushing

    6. 12-ounce jar roasted red pepper s, chopped

    7. 1/4 cup basil , finely chopped

    8. 2 tablespoons toasted pine nut s

    9. Salt and freshly ground pepper to taste

    Instructions Jump to Ingredients ↑

    1. Turn the oven to broil.

    2. Cut the bread into ½-inch thick slices. Brush each side of the bread slices with some olive oil. Broil for 2-3 minutes on one side (being careful not to burn), turn and broil on the other side for another 2 minutes. Alternatively, you can grill the bread, or toast it. You would not need to add any oil in the case of the latter, but I would still brush on some oil if you choose to grill it.

    3. Once you remove the bread from the oven, rub the whole peeled garlic clove on each bread slice. Place on a serving platter and set aside.

    4. In a bowl, combine the remaining minced garlic clove, roasted red peppers, basil, pine nuts, and some salt and pepper. Toss to combine. (You can also add a splash of balsamic vinegar here.)

    5. Top each bread slice with the veggie mixture, and sprinkle on some extra basil and/or pine nuts if desired.

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