These days, and for years now, bruschetta can be found in restaurants all over the country, but for a long time we never came closer than old-fashioned Italian-American garlic bread. Over the last few years my father has been making different kinds of bruschetta for family gatherings. This version relies on a staple, roasted red peppers, and garlic. If you’re frightened of garlic, use less, and possibly cut it into smaller pieces. Fans of extreme garlic, like myself, can always add more. Just remember garlic is good for you.
Garlic Lover’s Roasted Red Pepper Bruschetta
For the crostini
- 8 slices bread Italian, Cuban, French, etc.
- 1 large garlic clove
- ¼ cup extra virgin olive oil
For the topping
- 1 jar roasted red peppers 12 ounces
- 3 garlic cloves minced
- 1 tablespoon fresh basil chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Slice the bread diagonally and place on a baking sheet. Place under the broiler and brown.
Turn bread and brown the other side.
Remove bread from oven and rub one side of each slice with the clove of garlic, then brush with olive oil.
Put the minced garlic and chopped basil in a bowl.
Drain the jar of peppers; dice and place in bowl with garlic and basil.
Add salt and pepper to taste and add the olive oil. Mix well.
Spread topping generously on crostini and serve.