Tuscan Flavors - Red Pepper Bruschetta

Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box

Red Pepper Bruschetta

Red bell peppers are green peppers that have ripened on the vine. They should be firm and heavy, with shiny skins.

1 large red bell pepper, cut in half lengthwise and seeded
3 fresh basil leaves, torn into small pieces
1 tsp. olive oil
4 1/2-inch-thick slices country-style bread, sliced in half crosswise
4 medium garlic cloves, peeled and cut in half crosswise

1. Preheat broiler. Coat baking dish with cooking spray.

2. Place bell pepper halves skin side up in baking dish. Broil until blackened on all sides, 8 to 10 minutes. Reduce oven temperature to 375 degrees. Transfer pepper to large bowl and cover with plate or place in small paper bag; let steam 20 minutes. When pepper is cool enough to handle, pull off charred skin and discard. Cut into thin strips. In small bowl, toss pepper with basil, oil and 1/8 teaspoon freshly ground pepper; set aside.

3. Arrange bread slices on baking sheet; toast in oven until golden, 10 to 14 minutes. Rub one side of each slice with cut side of garlic clove; discard clove. Top with red pepper mixture and serve.

(4 servings)

Calories: 101; Fat 2g (sat 0g); Protein 3g; Carb 17g; Fiber 1g; Chol 0mg; Sodium 176mg

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