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Bruschetta with roasted peppers, pesto, parmesan, and arugula, serve on a black plate
Olivia

Bruschetta with Roasted Peppers

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Bruschetta with roasted peppers, pesto, parmesan, and arugula. A simple plant-forward appetizer with bold Mediterranean flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Calories: 337
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 baguette or rustic bread sliced
  • 1 cup roasted red peppers sliced
  • 1/3 cup pesto sauce
  • 1/4 cup parmesan cheese shaved
  • 1 cup arugula
  • 2 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet
Baking Sheet
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07/22/2026 04:02 am GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F (200°C).
  2. Arrange bread slices on a baking sheet.
  3. Brush lightly with olive oil.
  4. Toast for 8-10 minutes until crispy.
  5. Spread pesto over each toasted slice.
  6. Add roasted peppers on top.
  7. Sprinkle parmesan cheese.
  8. Top with fresh arugula.
  9. Season lightly with salt and black pepper.
  10. Garnish with parsley and serve.

Nutrition

Calories: 337kcalCarbohydrates: 34gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 1161mgPotassium: 164mgFiber: 2gSugar: 4gVitamin A: 935IUVitamin C: 20mgCalcium: 198mgIron: 3mg

Notes

• Use jarred roasted peppers for convenience
• Add arugula just before serving
• Use fresh parmesan for best flavor

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