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Foods rich in colors are inherently good for you–rich in vitamins A, C, and other natural goodness, beautiful food such as red and yellow peppers make for a beautiful body.
And summer Louisiana produce couldn’t be more beautiful–the markets are filled with brightly colored peppers, tomatoes, and big bunches of basil. With such natural food stuffs looking back at me, how could I resist making such a lovely appetizer?
Served on hardy, toasted whole wheat bread, this red and yellow bruschetta inspires my stomach to eat healthy rich summer produce. With naturally sweet peppers and juicy tomatoes, my red and yellow bruschetta is low fat and clearly delicious. Who knew taking care of your body looked–and tasted–so good?
Red and Yellow Bruschetta
This red and yellow bruschetta is both beautiful and tasty. Although a green pepper would substitute just “fine” here, I highly suggest following the below recipe pretty closely–not only are the red and yellow peppers pretty, but they’re also sweet making for a palate-friendly balance between the sweet peppers and the tangy dressing infused with olive oil, lemon juice, and basil.
Ingredients:
* 2 bell peppers, one red & one yellow, thinly sliced
* 1 cup cherry tomatoes, halved
* 1/2 cup basil, thinly sliced or torn into small pieces
* 4 cloves garlic, sliced very thin
* 3 tablespoons olive oil
* 3 tablespoons lemon juice
* 2 tablespoons red pepper flakes
* Salt and pepper, to taste
* olive oil, for toasting bread
* whole wheat bread, can substitute french baguette
1.) Wash ingredients–peppers, tomatoes, and basil. Peel garlic.
2.) Thinly slice seeded peppers, halve cherry tomatoes, and thinly slice basil and garlic. Add to a mixing bowl and toss with 3 tablespoons olive oil and lemon juice, 2 tablespoons red pepper flakes, and salt and pepper to taste.
3.) In a non-stick skillet, warm enough olive oil to cover the bottom of the pan thinly and add whole wheat bread slices (can use baguettes). Toast until golden brown and flip to toast other side.
4.) Plate bread for dressing.
5.) Top with red and yellow brushetta mixture and serve. Enjoy! Makes 8-10 servings.
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4 Comments
How pretty! I’d have no problems wolfing that down.
Thanks Katie! They are so delicious! Let me know if you do, in fact, “wolf” them down
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Dear Helena! Your post looks so delicious! Very summery!! I’m definitely gonna try those! Many thanks!
Thanks Amy! One of the things I love most about this recipe is how it instantly makes me think, feel, taste summer! I’ve been craving sweet bell peppers lately, so I’ll be making this bruschetta soon! Let me know if you try it!!
5 Trackbacks
[...] heat. Later, she wows Russ with the aesthetic combination of red and yellow peppers in her Red and Yellow Bruschetta (pronounced [broo-SKEH-tah, broo-SHEH-tah]), and goes on a bit of a tangent as to what constitutes [...]
[...] for another take on antipasti that’s hardier and more like a meal? Try adapting this to the Red and Yellow Bruschetta of last summer’s post. Toss tomatoes with red and yellow peppers to compliment the shades of the dish, add a [...]
[...] thrilled by the invitation. Tomatoes are some of my favorite summer produce (as seen here and here) and I jumped at the chance to make real-quality tomato sauce unlike the kind you get at the [...]
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