Thursday, January 6, 2011

Roasted Red Pepper Bruschetta

I love a crunch which is one of the main reasons why I love bruschetta. There are so many types of bruschetta that you can make. Really you can put any thing on top of grilled bread and call it bruschetta, right? I love roasted red peppers! So I decided to make a roasted red pepper bruschetta on New Year's Eve. So simple! You and your guests will eat it right up!! 

Roasted Red Pepper Bruschetta with a Balsamic Reduction
by: Lots to Ladle

1 loaf french bread, sliced into 1 1/2" pieces
1 clove of garlic
6 tablespoons of olive oil2 red peppers
1/2 tsp of thyme
1/4 tsp roasted red pepper flakes 
salt & pepper
1/2 cup balsamic vinegar

Preheat oven to 375. Cut peppers in large chunks. Toss with 2 tablespoons of olive oil, thyme, red pepper flakes. Spread peppers on baking sheet and roast until tender, about 30 minutes. Chop peppers once roasted.

Meanwhile, brush olive oil on both sides of bread slices. Toast on heated grill pan, about 3 minutes per side. Rub each side with garlic clove.

Heat balsamic vinegar in medium saucepan over medium heat. Cook until thicken and reduced by half. 

Place chopped peppers on toasted bread drizzle with balsamic reduction. 

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