Balsamic Roasted Red Pepper Bruschetta

Tuesday, October 1, 2013

These are addicting. 

As in, I ate about ten in less than five minutes, addicting.  Not lying.  My family who, patiently awaited their for their pre-dinner snack while I staged and photographed every step, can attest to that.  

I pretty much devoured the entire portion pictured here.  Embarrassing.

Surprisingly, deliciously crunchy and chewy baguette slices slathered with olive oil and garlic and toasted to perfection are not exactly the star player in a low-carb diet.  

Remind me again why I chose to get married in the fall?  Yeah, I know, cooler weather, beautiful colors, anniversaries in the mountains, but having to concern myself with carbs in the fall is for the birds.  Typically, this time of year I'm throwing caution to the wind and indulging a bit more often knowing that sweater weather is around the corner.    

Knowing you'll be squeezing into a wedding dress in the imminent future tends to take all of the fun out of indulging.  

All I can say is, thank goodness for mountain honeymoons.  

And Spanx.

Balsamic Roasted Red Pepper Bruschetta
Serves: 10 as an appetizer (or just me)
Total Time:  25 minutes

1 pint of grape tomatoes, diced
3 roasted red peppers (or one 2 pound jar), diced
1 bunch of basil, chiffonade
1/3 cup of aged balsamic vinegar (a good vinegar is key)
1/2 cup of olive oil, divided
6 cloves of garlic, minced and divided
1/4 teaspoon of salt
1/4 teaspoon of red pepper flakes
8 ounces of marscapone
1 baguette (I used whole grain), sliced

In a large bowl, combine tomatoes, roasted red peppers, basil, balsamic vinegar, 1/4 cup of olive oil, half of the minced garlic, salt, and red pepper flakes.  Refrigerate for one to two hours to allow flavors to meld together.  When ready to serve, set the broiler to low.  Combine olive oil and the remaining half of the minced garlic.  Brush baguette slices with the garlicky olive oil mixture.  Broil baguettes until tops of bread are browned.  Immediately before serving, spread a layer of marscapone on the baguette slices and top with roasted red pepper and tomato salad.  

TIP:  The baguette slices will get soggy quickly, so don't add the roasted red pepper and tomato salad until immediately before serving, or serve it in a bowl along side the toasted baguette slices and let guests assemble the bruschetta.

*This makes a double batch of the roasted red pepper and tomato salad.  I made double to use half for the Bruschetta Chicken I'm posting on Thursday.


  1. These look great. And the spanx comment made me lol.

  2. Hi was wondering if you could make the roasted red pepper and tomato salad a day ahead? This looks wonderful, but i'm trying to do as many make ahead things for my christmas party.

  3. This became the equivalent of crack in my house. Though I used a goat cheese spread instead of marscapone.

  4. Wow!!
    Really this looks delicious with tomatoes.

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