Roasted Red Pepper Bruschetta

I don’t know about you, but the holiday season has come and gone and left me with a nice little food baby belly to remember it by. Yikes! It’s time to cut back a bit on the uber savory and sweet at casa de Cartier. Something easy breezy with a healthy base sounds like just what the nutritionist ordered;)

I love finger foods and really anything that facilitates constant eating. Who doesn’t appreciate easy recipes that are easily amended to accommodate whatever you have on hand. I’m a “pinch of this” and “a dash of that” kind of gal. This recipe is exactly that, a list of ingredients that you tweak to your own desired taste and consistency.

Throw these ingredients and your other favorites together to make a fresh tasty appetizer:

• roasted red peppers – chopped
• cooked artichoke hearts – chopped
• onion – cooked and chopped
• extra virgin olive oil
• garlic – smashed or finely diced
• splash of distilled vinegar
• salt and pepper to taste
• toasted baguette slices or crusty bread for serving

I used two sweet red pepper that I roasted in the oven on the broiler setting. Keep an eye on the peppers and rotate them with tongs as they begin to blacken. When done, let cool completely before peeling (if desired).

I make a good amount and then store the extra in recycled jars in the fridge for last minute snacks.

Serve with toasted baguette slices for a sweet and tangy appetizer. The juxtaposition of the crusty, earthy bread and the colorful, glistening red pepper bruschetta make for a visual delight and man, are they tasty to boot! Have at it!

ENJOY!