Roasted Red Pepper Bruschetta

Dish Size:
28-ounce bowl, 32-oz. bowl, Lid-It®
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July 8, 2012
Tara’s Tidbits®

If you’re making this during the summer months, try roasting your red peppers on the grill. It’s quick and easy and is a great way to spend more time outdoors.

I love this recipe because it takes a classic appetizer and elevates it to the next level of flavor. The roasted red peppers give it a richness that all of your guests are sure to love! It’s delicious served on toasted bread or even over pasta. Enjoy! - Tara



  • 5 large red peppers
  • 2 cups seeded and chopped tomato
  • 2 tablespoons minced garlic
  • 2 tablespoons finely chopped fresh basil
  • 7 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper


  • 1 French baguette
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped fresh parsely
  • 1/2 tablespoon sea salt


  1. Preheat oven to 375 degrees. Slice red peppers into 1/4-inch strips and toss with 3 tablespoons olive oil. Place on two temp-tations® Lid-Its and bake for 30 minutes or until soft.
  2. Meanwhile, in a medium mixing bowl, combine all remaining bruschetta ingredients.
  3. Remove roasted red peppers from oven and carefully chop into small pieces. Add to mixing bowl and stir to combine. Cover and refrigerate until ready to serve. *Note: You can make this part a day ahead of time. When you’re ready to serve, simply drain off the excess liquid.
  4. Turn oven to broil. Slice bread into 1/2 inch pieces. Place on Lid-Its and brush with 3 tablespoons olive oil. Sprinkle with parsley and sea salt. Broil 4-5 minutes or until edges turn golden brown.
  5. To serve, place the toasted baguette slices in your large 32-oz. square melamine bowl and the bruschetta in your small 28-oz. square melamine bowl. Set out on your table and watch it disappear!
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