Appetizer Roasted Red Pepper and Artichoke Bruschetta

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Yield: ten portions


First Step
  • 1 whole loaf of Italian bread, cut into 10, 1/4' slices
  • 1 Tbsp. virgin olive oil
  • to taste salt
  • to taste ground black pepper
Second Step
  • 4 each red bell peppers
Third Step
  • 10 oz. canned artichoke hearts, quartered
  • 2 Tbsp. virgin olive oil
  • 6 oz. fresh mozzarella cheese


First Step procedure:
  1. Drizzle the slices of bread with olive oil and season with salt and pepper. Dry the slices of bread in a 400° oven.
Second Step procedure:
  1. Roast red peppers until the skin is charred and black. Peel and discard the skin and seeds. Cut the peppers into julienne thin strips.
Third Step procedure:
  1. Sauté the peppers and artichokes in the olive oil over medium-high heat. Add the mozzarella and season with salt and pepper.
  2. Top the bread with the pepper cheese mixture and serve.

Cooking Keys