Roasted Pepper and Bacon Bruschetta
The recipe Roasted Pepper and Bacon Bruschetta could satisfy your Mediterranean craving in around 15 minutes. This recipe makes 6 servings with 700 calories, 13g of protein, and 48g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have bacon, wine vinegar, olive oil, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre.
Instructions
Prepare the grill for direct cooking over medium heat.
Brush the cooking grates clean. Grill the peppers over direct medium heat, with the lid closed as much as possible, until blackened and blistered all over, 12 to 15 minutes, turning every 3 to 5 minutes.
Place the peppers in a bowl and cover with plastic wrap.
Let stand for 10 to 15 minutes.
Remove the peppers from the bowl and peel away and discard the charred skins.
Cut off and discard the tops and seeds, and then finely chop the peppers.
Transfer the chopped peppers to a medium bowl and toss with the bacon, 2 teaspoons of the oil, and the vinegar. Season to taste with salt.
Lightly brush or spray the cut sides of the bread with the remaining 4 teaspoons of oil and grill over direct medium heat until toasted, 1 to 2 minutes.
Remove from the grill and cut the bread on the diagonal into 2-inch-wide pieces.
Just before serving, add the cheese to the bell pepper mixture. Spoon the mixture on the toasted pieces of bread.
Sprinkle the basil on top and serve at room temperature.