Roasted Bell Pepper Bruschetta

bruschetta

Make this delicious bruschetta con i peperoni arrostiti for dinner with this easy recipe featuring roasted bell peppers and toasted bread, a simple appetizer packed with Mediterranean flavors.

prep 10

cook 35

resting 14

total 59

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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.

Nutrition Information