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Roasted Bell Pepper Bruschetta

2.5

(1)

Tidbits to serve with before-dinner drinks.

Recipe information

  • Yield

    Serves 2

Ingredients

1/2 cup drained roasted red bell peppers (in jar), rinsed, drained, patted dry, thinly sliced
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon dried marjoram, crumbled
3 teaspoons olive oil
2 4x6-inch sourdough or French bread slices

Preparation

  1. Combine first 3 ingredients in medium bowl. Add 1 teaspoon oil. Grill or toast bread. Brush with remaining 2 teaspoons oil. Season generously with pepper. Top with bell pepper mixture. Cut each into 4 pieces and serve.

Nutrition Per Serving

Per serving: calories
140; fat
7 g; sodium
155 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
TagsBruschettaToastSandwichStarterSnackBrunchLunchDinnerVeganVegetarianDairy FreeNut FreeEasyQuickNo-CookBon Appétit
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