Roasted Red Pepper and Butter Bean Bruschetta

 

It seems like lately there is always an event going on around me, holidays, birthdays and celebrations. If I am not hosting, then I am attending, which is wonderful but a lot work too. If you are hosting an event, party or just a small gathering, try this Roasted Red Pepper and Butter Bean Bruschetta. Its vibrant color and Italian flavor profile will be a crowd pleaser. And, most of all, there is no cooking involved so it is an easy appetizer to put together. You can prepare a large platter in no time. This recipe will make enough red pepper bean spread for a standard french bread or baguette and will serve about 10-12 people depending on how thick you cut the bread and how much spread you use. If you have a large crowd,  it can easily be doubled. Perfect for my upcoming Superbowl party.

 

 

 


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Print Recipe
Roasted Red Pepper and Butter Bean Bruschetta
Course Appetizer, Vegan
Cuisine Italian, vegan
Prep Time 15 minutes
Servings
people
Ingredients
Course Appetizer, Vegan
Cuisine Italian, vegan
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Place beans, oil, vinegar, garlic and onion powder, salt and pepper into a food processor and blend for a few seconds until you get a creamy texture. Place into a mixing bowl and fold in red peppers, pine nuts and basil. Set aside.
  2. Slice bread approximately 1/4 inch thick. Drizzle with olive oil lightly sprinkle with salt and pepper if desired. Lightly toast bread. Make sure you don't over toast, it will make the bread hard, dried out and too crunchy.
  3. Spread a heaping spoonful on each bread slice, place on a serving tray and garnish with basil, pine nuts, red pepper, paprika (optional).

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