Roasted red pepper and tomato bruschetta (recipe)
| Roasted red pepper and tomato bruschetta (recipe) | |
|---|---|
| Name | Roasted red pepper and tomato bruschetta |
| Ingredients | Roma tomatoes • Garlic cloves • Olive oil • Fresh basil • French baguette |
| Cooktime (in hours) | 2.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 2.75 |
| Keto friendliness | Keto friendly |
| Calories | 82.5 |
| Fat | 7 |
| Protein | 1 |
| Carbohydrate | 5 |
| Fiber | 1.5 |
| Net carbohydrates | 3.5 |
| Sugar | 2.9 |
| Saturated fat | 1 |
| Cholesterol (mg) | 0 |
| Sodium | 4.3 |
| Servings | 12 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted red pepper and tomato bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Roasting the Peppers:
- Place whole peppers on a cookie sheet and bakeat 375 degrees 25-30 minutes or until the skin blisters.
- Place the peppers in a paper or plastic bag to cool.
- Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
- Chop peppers coarsely.
- Making the Topping:
- Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
- Assembly:
- Once topping is cooled, slice bread to about 3/4\ thick.
- Brush lightly with olive oil and toast in oven or grill.
- Top with Tomato-Pepper mix and serve.
Food tags
Vegetable, Brunch,
Roasted red pepper and tomato bruschetta (recipe) details
Time:
Prep Time in Hours and Mins:2H45M
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Contributors: Prab R. Tumpati, MD
