Roasted Pepper Bruschetta – Italy

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Roasted pepper bruschetta
 
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Nutrition Information
  • Serves: 6
  • Serving size: 250 g
  • Calories: 328
  • Fat: 21 g
  • Saturated fat: 7 g
  • Unsaturated fat: 10 g
  • Trans fat: 0 g
  • Carbohydrates: 26 g
  • Sugar: 4 g
  • Sodium: 376 mg
  • Fiber: 2 g
  • Protein: 9 g
  • Cholesterol: 30 mg
Recipe type: Snacks
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
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This snack is super tasty and, if you already have made the Italian roasted pepper salad, super quick to make as well. It is so good, you may want to consider making the salad and keeping it in the fridge for when the urge for this dish rises again. It is virtually guaranteed that that will be soon. Buon appetito
Ingredients
  • Sourdough bread - 6 slices
  • Olive oil - one tablespoon
  • Feta cheese - 200 grams ( crumbled)
  • Italian roasted pepper salad - about 450 grams (see note)
  • Garnish - basil, flat-leaved parsley or sliced cucumber
Instructions
  1. Drizzle the bread with the olive oil
  2. Heat a pan until medium heat has been reached.
  3. Place the bread ( olive oil drizzled side down) in the pan. ( two to three slices at a time)
  4. Hold down the slice with a spatula until golden brown.
  5. Once browned set bread down on plates.
  6. Sprinkle feta cheese equally on each slice
  7. Top with Italian salad
  8. Garnish and serve
Notes
Find the recipe for Italian roasted pepper salad here

This recipe yields 6 portions

Keywords: Buschetta with roasted peppers and cheese

Image credit Paul Longinidis /CC By 2.0/ via Flickr

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