Red & Yellow Bruschetta


  • 2 bell peppers, one red & one yellow, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup basil, thinly sliced or torn into small pieces
  • 2 tablespoons red pepper flakes
  • 4 cloves garlic, sliced very thin
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • whole wheat bread, can substitute french baguette
  • olive oil, for toasting bread
  • Salt and pepper, to taste


  1. Wash ingredients–peppers, tomatoes, and basil.  Peel garlic.
  2. Thinly slice seeded peppers, halve cherry tomatoes, and thinly slice basil and garlic.  Add to a mixing bowl and toss with 3 tablespoons olive oil and lemon juice, 2 tablespoons red pepper flakes, and salt and pepper to taste.
  3. In a non-stick skillet, warm enough olive oil to cover the bottom of the pan thinly and add whole wheat bread slices (can use baguettes).  Toast until golden brown and flip to toast other side.
  4. Plate bread for dressing.
  5. Top with red and yellow brushetta mixture and serve.  Enjoy! Makes 8-10 servings.

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