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

1. Roasting the Peppers:
2. Place whole peppers on a cookie sheet and bakeat 375 degrees 25-30 minutes or until the skin blisters.
3. Place the peppers in a paper or plastic bag to cool.
4. Remove the peppers from the bag when cool and remove the skin and discard. Discard seeds.
5. Chop peppers coarsely.
6. Making the Topping:
7. Mix peppers, tomatoes, garlic, olive oil, vinegar and basil together and refrigerate 2 hours to blend flavors.
8. Assembly:
9. Once topping is cooled, slice bread to about 3/4\ thick.
10. Brush lightly with olive oil and toast in oven or grill.
11. 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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