{"id":191123,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/red-pepper-bruschetta\/"},"modified":"2022-10-12T16:52:12","modified_gmt":"2022-10-12T21:52:12","slug":"red-pepper-bruschetta","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/red-pepper-bruschetta\/","title":{"rendered":"Red Pepper Bruschetta"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. If your bakery doesn&#8217;t offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks. \u2014Test Kitchen<\/p>\n","protected":false},"author":7061,"featured_media":2142227,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306575,304272,304162,304172,304423,304328,305271,304998,305487,304338,305334,304988,304408,304368,306848,305353,304268,304458,307723,324623,306571,307738,304150,307614,305031],"categories-v2":[340585,259484,309439,309451,308821,308984,309216,308945,310796,308992,309337,308935,308813,308745,309603,309362,259483,308865,310685,309177,312458,310702,309434,312574,310591,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Bruschetta Chicken","post_link":"\/recipes\/bruschetta-chicken-2\/","post_image":"\/wp-content\/uploads\/2024\/05\/Baked-Bruschetta-Chicken_EXPS_FT24_270248_ST_0412_7.jpg"},{"post_title":"Garlic Tomato 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If your bakery doesn't offer baguettes, buy regular French bread instead then cut the slices in half to create the crunchy snacks.\r\n                                                             &mdash;Test Kitchen","recipeIngredient":["1 whole garlic bulb","1 teaspoon plus 2 tablespoons olive oil, divided","2 medium sweet red peppers, halved and seeded","3 tablespoons minced fresh parsley","2 tablespoons minced fresh basil or 2 teaspoons dried basil","1 tablespoon lemon juice","1\/2 teaspoon salt","1\/4 teaspoon pepper","1 French bread baguette (about 12 ounces)"],"recipeInstructions":[{"@type":"HowToStep","text":"Remove papery outer skin from garlic bulb (do not peel or separate cloves). Brush with 1 teaspoon oil. Wrap in heavy-duty foil. Bake at 425&deg; for 30-35 minutes or until softened. Cool."},{"@type":"HowToStep","text":"Broil red peppers 4 in. from the heat until skins blister, about 10 minutes. Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes."},{"@type":"HowToStep","text":"Peel off and discard charred skin. Coarsely chop peppers. Cut top off garlic head, leaving root end intact. Squeeze softened garlic from bulb and finely chop."},{"@type":"HowToStep","text":"In a bowl, combine the parsley, basil, lemon juice, salt, pepper and remaining oil. Add peppers and garlic; mix well. Cut bread into 16 slices, 1\/2 in. thick; broil until lightly toasted. Top with pepper mixture. Serve immediately."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 161 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"408mg sodium","carbohydrateContent":"26g carbohydrate (0 sugars","fiberContent":"2g fiber)","proteinContent":"4g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>1-1\/2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"megs3287"},"reviewBody":"I added a little more pepper, as well as some red pepper flakes and balsamic vinegar. Super delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"justmbeth"},"reviewBody":"Loved it! Made as-is per recipe.  Thought that garlic may have been too overpowering, but it ended up being perfect!  I did mix all in advance and the flavors sat and melded while I was preparing the rest of the meal.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"onlymoira"},"reviewBody":"LOVE the roasted pepper twist in this version. Roasting the garlic and peppers takes a little more time but is an absolute must and worth it step! The roasted flavors make all the difference. I like doing this side by side with a traditional bruschetta that way my company that aren't big tomatoes fans can enjoy a tasty treat too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"18060","romance_copy_dek":"Roasted red peppers take the place of tomatoes in this twist on traditional bruschetta. 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