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    Home » This and That » Mango Pepper Bruschetta. Tomato-Free.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 20, 2009 · About 2 minutes to read this article. 7 Comments

    Mango Pepper Bruschetta. Tomato-Free.

    Now everyone can love bruschetta, even the tomato-phobic foodies out there! (And yes, tomato phobia does exist.) Yellow Mango Pepper Bruschetta is a tomato-free bruschetta that combines the sweet flavor of fresh diced mangoes with the zesty crunch of yellow baby bell peppers. Sweet basil, chopped garlic and wine vinegar bring the tangy-sweet flavors together.

    Daytime Bruschetta. This light fruit-accented bruschetta is perfect for an afternoon snack or brunch side dish. Pair this Mango Pepper Bruschetta with a classic Sunshine Bruschetta and give your guests a delicious bruschetta spread.

    Healthy bite. Mangoes are high in Vitamin A and C. Peppers are also high in Vitamin C. Plenty of antioxidants in this recipe. Plus heart-healthy garlic. This bright yellow dish deserves the spotlight.

    Click ahead for the recipe…



    Yellow Pepper Mango Bruschetta
    , tomato-free
    makes about 10 rounds
    1 large ciabatta bread
    4 yellow baby bell peppers, chopped
    1 red baby bell pepper, chopped
    1 mango, cubed (about 1 cup)
    1/3 cup fresh basil, chopped
    2 cloves fresh garlic, chopped
    3 Tbsp red wine vinegar
    2 Tbsp olive oil
    1 tsp agave syrup or honey
    8 grinds fresh black pepper

    Add all ingredients to bowl. Toss well.

    Slice ciabatta bread into 1/2 inch thick rounds. Toast lightly, or keep raw.

    Assemble:
    Spoon 1 Tbsp of mixture onto each slice of bread.
    Garnish with fresh basil. For extra sweet slices, drizzle with agave or honey.
    Grind fresh black pepper on top.
    Serve immediately.

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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    Reader Interactions

    Comments

    1. Kevin says

      April 19, 2009 at 1:51 pm

      Mango bruschetta sounds really good. Great colours!

      Reply
    2. Brittany (He Cooks She Cooks) says

      April 13, 2009 at 3:10 pm

      I love this idea. I don’t mind tomatoes, but there’s just none worth eating yet. This bruschetta should hold me over until tomato season.

      Reply
    3. Rita says

      April 13, 2009 at 6:00 am

      Love the idea!

      Reply
    4. Marti says

      March 21, 2009 at 12:11 am

      I’m going to have to try this. I am not a big fan of tomatoes. This looks delicious!

      Reply
    5. Sara says

      March 20, 2009 at 10:06 pm

      My husband hates tomatoes. The seeds. So this is a great idea. Thanks for the pretty pictures too. I’ll give him a peek and see if he will try tomato-free bruschetta.

      Sara

      Reply
    6. Glauce says

      March 20, 2009 at 9:42 pm

      Hummm looks so yummy! I have a friend that has peppers fobia =D

      Reply
    7. Georgia says

      March 20, 2009 at 9:05 pm

      yummy. Super snack. Especially with all the mango sales right now.

      Reply

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