Bruschetta Romana
1(7-ounce) jar roasted red bell peppers -- drained and cut into 1/2-inch strips
1 medium cloves garlic -- (1 to 2) finely chopped
2 tablespoons fresh parsley -- chopped
OR
1 teaspoon parsley flakes
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
OR
1 tablespoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
12 slices baguette,each 1/2 inch thick
Heat oven to 450º. Mix all ingredients except baguette slices. Place baguette slices on ungreased cookiesheet. Spoon bell pepper mixture onto bread. Bake 6 to 8 minutes or until edges are golden brown.
TIMESAVING TIPS:
Looking for more easy ideas to dress up your bruschetta?
Here are some toppings to spoon onto toasted bread. No need to bake them—just eat and enjoy!
• Mix Feta cheese and cream cheese; spread on toasted bread. Top with sliced Kalamata or Greek olives and sliced cherry tomatoes.
• Spread cream cheese on toasted bread. Top with julienne strips of sun-dried tomatoes packed in oil and herbs, drained. Sprinkle with toasted pine nuts.
• Spread mascarpone cheese on toasted bread. Top with dried cranberries, crumbled dried rosemary leaves and a dash of ground cardamom.
HOLIDAY HINTS
Bruschetta takes its name from the Italian dialect word bruscare, meaning "toasted." It is a small open-face sandwich you will find on appetizer menus of many popular restaurants. With these recipes and ideas, you can offer the flavors of Italy in your home—pronto!
Start with baguette slices.
• PESTO-BRIE BRUSCHETTA:
Spread each baguette slice with 1 tablespoon basil pesto. Top with thinly sliced unpeeled red apple and thinly sliced Brie cheese. Bake as directed.
• PORTABELLA-PARMESAN BRUSCHETTA:
Heat 2 tablespoons olive oil in 10-inch skillet over medium heat. Add 2 cloves garlic, finely chopped, and 2 packages (12 ounces each) portabella mushrooms, chopped. Cook about 10 minutes, stirring occasionally, until light brown. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon mushroom mixture onto baguette slices. Sprinkle with 1 cup shredded Parmesan cheese. Bake as directed.
• STAR BRUSCHETTA:
Cut baguette slices with star-shape cookie cutter. Mix 1 1/2 cups drained, chopped oil-packed sun-dried tomatoes, 3 tablespoons olive oil and 2 cloves garlic, finely chopped. Spread each star with 1 tablespoon mixture. Bake as directed. Garnish each star with rosemary sprig, if desired.
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