Red & Yellow Bruschetta

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.

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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.

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4.) Plate bread for dressing.

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5.) Top with red and yellow brushetta mixture and serve.  Enjoy! Makes 8-10 servings.

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–Helana Brigman[6]

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