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Roasted Red Pepper Artichoke Bruschetta

Mezzetta Roasted Red Pepper Artichoke Bruschetta for effortless summer entertaining
Roasted Red Pepper Artichoke Bruschetta

School will be ending here soon and we will officially be in summer mode! I think we are all ready for a slower pace. The past few summers we have taken the family on a summer vacation, usually it fairly close, last year we stayed in on the Lake in Branchport, and before that we made annual trips up the 1000 Islands area. But this year we decided to add a deck onto the house and enjoy our time at home, so we are fully embracing the Stay-cation.

Construction will most likely begin next week if mother nature cooperates and I am really looking forward to entertaining on my new deck. I think having casual BBQs and cookouts are one of the best parts of stay-cations, informal relaxed gathering with friends are always the highlight of out summers! I like the keep the dishes I serve as easy as possible. I would much rather be hanging out with guests than fussing with food in the kitchen, and Roasted Red Pepper Artichoke Bruschetta is an impressive but easy appetizer that you can mix up in practically no time.

Using Mezzetta Roasted Red Bell Peppers makes this appetizer a snap to put together, really all you need to do is add the ingredients to a food processor and pulse a few times, and toast some baguettes, it is pretty good with fresh mozzarella too!

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Roasted Red Pepper Artichoke Bruschetta

  • Author: Jennifer Morrisey
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes

Ingredients

  • 7 oz. jar Mezzetta Roasted Red Bell Peppers, drained
  • 6 oz. jar marinated artichoke hearts, drained
  • 1/2 cup minced fresh parsley
  • 1/4 cup Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup capers, drained
  • 4 cloves garlic, chopped
  • 1 tbsp fresh lemon juice
  • salt & pepper, to taste
  • 1 baguette

Instructions

Add all ingredients (except the baguette) to a food processor. Pulse a few times until mixture is roughly chopped. Refrigerate until ready to top bruschetta.
Slice baguette into 1-inch wide pieces. Place on a baking sheet and broil for approximately 5 minutes, until lightly toasted. Top with Roasted Red Pepper Artichoke mixture . Serve immediately.

What’s your favorite way to spend a summer staycation at home? 

No matter how you spend your summer free time, make sure to Visit Mezzetta and enter to win a staycation Summer Survival Kit.   You can enter once a day through June,  Good luck!

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Roasted Red Pepper Artichoke Bruschetta

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2 comments

Jennifer Morrisey

Hi! I’m Jennifer – a work at home, farmer's wife, mom to 3, living life in Upstate New York! I love sharing tasty recipes, easy do it yourself projects, and little stories of life on a farm in the Finger Lakes.

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