Bruschetta Romana

This is a favorite of mine from one of my first cookbooks: Betty Crocker’s Italian Cooking.   The whole cookbook is excellent, and I’ve tried this recipe a few times.    I paired this dish with the lasagna for my valentine’s day dinner, and it was a big hit with my girlfriend.   It also looks really nice so it’s a good dish for a cocktail party.     I love baguettes so that’s what I used for the toast.    I usually just put the slices on a cookie sheet in the oven at 350 degrees for about 5-7 minutes until your desired toast setting.    The topping can be made ahead of time.

Bruschetta Romana
Roasted Red Bell Pepper Toast

8 slices hard-crusted Italian bread or 16 slices baguette, ½ inch thick
6 to 8 cloves garlic
¼ cup extra-virgin olive oil
1 jar (7 ounces) roasted red bell (sweet) peppers, drained and cut into ½-inch strips
2 tablespoons chopped fresh flat parsley or 1 teaspoon parsley flakes
2 tablespoons shredded imported parmesan cheese
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper

1. If using Italian bread, cut each slice in half.   Toast or grill bread until golden brown on both sides.
2. Cut each garlic in half; rub cut sides over tops and sides of toast slices.   Brush oil over tops of toast slices.
3. Mix remaining ingredients.   Spoon onto toast.

Prep: 15 mins
16 appetizers
From Betty Crocker’s Italian Cooking.


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