Not only in summer but all year round, this roasted bell pepper bruschetta, or as we call it in Italian, bruschetta con i peperoni arrostiti, is a staple at my home. The sweetness of the peppers is perfectly balanced by a touch of garlic and fresh basil, creating a light and refreshing bite.
To make a roasted bell pepper bruschetta it is pretty simple, you only need to roast some bell peppers, no preferences, but in Italy we usually do it with a mix of red and yellow peperoni as the green ones aren’t too common here.
Once the peppers are nicely roasted, place them in a bowl and cover it with a lid or plastic wrap, the stem will help to remove the peel easily after 15-20 minutes, time enough also for the peppers to cool down and make them easily to take with your hands.
The skin should now easily peel off with your fingers. You can start from the stem and work your way down.
Place the roasted bell peppers (peperoni arrostiti, as we call them in Italian) in a bowl and season generously with salt. Drizzle a good glug of extra virgin olive oil and add a few garlic cloves. I like to cut them in half so they will release some flavorful juice, you can also mash them a little bit with the flat side of a knife.
Add as much as you want of basil leaves, tearing them with your hands, then mix well to get the flavors meld.
Now you can use the preparation of bell peppers right away or allow them to rest. I like to leave them to rest for at least 30 minutes, but believe me, if you make them the day before you intend to eat, they’ll taste even better!
To make the bruschetta, slice your favorite bread, but remember, use a bread with a nice crumb that can hold the mixture, don’t use sandwich bread because it will get soggy and fall apart. I love using my no-knead bread, which is perfect for this roasted bell pepper bruschetta!
Toast the bread with a little bit of olive oil on a hot griddle, or you can also use your oven. If you’re making this recipe for your grilling cookout, you can also grill the bread, it’s amazing and something we do often.
For extra flavor, rub the toasted bread with a garlic clove. Arrange the toasted/grilled bread slices on a platter and pile the delicious roasted bell peppers mixture. Don’t forget to drizzle some of the oil and juices, that’s where the flavor is!
Enjoy along with your favorite prosecco and feel as if you’re dining on a small trattoria in the Tuscan hills. Buon appetito!
Tips & Tricks
- Don’t be afraid of black char on the pepper’s skin; it adds to the smoky roasted flavor.
- If a few bits of skin remain, don’t worry about it. You can discard them or they can be blended in with the peppers if you’re not using large pieces.
- If you love spicy food (I do!), sprinkle the assembled bruschetta with some peperoncino flakes.
- For an alternative method, you can roast the peppers directly over a gas stove burner on high heat, turning them frequently with tongs until blackened on all sides. Then place them in a covered bowl to steam as described above.
Roasted Bell Pepper Bruschetta Storage
Once the roasted bell pepper bruschetta is assembled there’s no way to store it as the juice will make the bread soak and get too soggy, so make sure you make only the ones you intend to eat.
However, you can store the bell pepper mixture and enjoy it later. Just transfer the leftovers to a glass container and close it with a tight lid, then place it in the fridge where it will last up to 3-4 days.
More Italian Recipes
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Roasted Bell Pepper Bruschetta
Ingredients
- 2 large bell peppers (red, yellow, or orange)
- 8 slices artisan bread (about 1/2-inch thick, read notes)
- 4 Tablespoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar (or cider vinegar)
- 2 cloves garlic (cut in half)
- fresh basil (as much as you'd like)
- salt (to taste)
Instructions
- Preheat oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 30-35 minutes, or until softened and blistered.
- Remove the peppers from the oven, place them in a bowl and cover them with plastic wrap to steam for 15-20 minutes. This will help loosen the skins.
- Peel the roasted peppers and discard the skins and seeds. Cut the peppers into strips.
- In a medium bowl, combine sliced peppers, olive oil, balsamic vinegar, and garlic. Add basil tearing it into small pieces with your hands and then season all with salt.
- Brush one side of each bread slice with olive oil. Arrange them on a baking sheet, oiled side up, and bake for 5-7 minutes, or until golden brown (read note 2).
- Rub the toasted bread slices with the cut side of a garlic clove for extra flavor (optional). Spoon the roasted pepper mixture evenly over the toasted bread. Serve immediately.
Notes
- You can use any color of bell pepper you like, or a combination of colors for a more vibrant look.
- When choosing bread for bruschetta, avoid overly soft options like sandwich bread or white bread. These will struggle to hold the weight of toppings and become soggy quickly.
- If you don’t have fresh basil, you can substitute with 1 teaspoon of dried basil.
- To add a bit of heat, you can include a pinch of red pepper flakes to the topping mixture.
- Enjoy leftover roasted peppers in salads, sandwiches, or omelets.