Provolone and Roasted Bell Pepper Spread

provolone and bell pepper spread

This colorful, flavorful Provolone and Roasted Bell Pepper Spread is delicious on toasted baguette. Use all one color bell pepper or mix it up with red, orange and yellow for an eye-appealing presentation.

Green bell peppers are a little bitter, the basil adds a punch of green. Make the roasted bell peppers yourself or used jarred roasted peppers; be sure to dry them well before chopping.

Diced roasted bell peppers.

Combine the peppers, cheese, basil, garlic, olive oil, vinegar, salt and pepper in a small bowl. Stir to combine and garnish with the basil sprig.

All ingredients ready to be mixed.

To serve place the bowl on a large plate and surround the bowl with the toasted bread or top each bread with the pepper mixture and serve on a platter.

provolone and bell pepper spread

Watch the Provolone and Roasted Bell Pepper Spread here.

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Provolone and Roasted Bell Pepper Bruschetta

Use a variety of colors in the bell peppers for an eye-appealing presentation. The cheese provides a nice saltiness as well as texture in this spread. Make the roasted bell peppers yourself or used jarred roasted bell peppers; be sure to dry them well before chopping

  • Author: Trish Lobenfeld
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 2 cups
  • Category: Appetizer

Ingredients

Roasted Bell Peppers
3 bell peppers cut in half and seeds removed
olive oil

Spread
3 bell peppers (any color) roasted*, peeled and seeded; cut into ¼ inch dice OR 1 jar roasted bell peppers
1 small clove garlic, minced
1 tablespoon olive oil
1 teaspoon balsamic vinegar
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper

 Garnish

leafy basil sprig

Instructions

Roasted Red Peppers:

Preheat the oven to 450 degrees F.

Rub the peppers sparingly with oil.

Lie the peppers, cut side down, on a sheet tray. Bake in the preheated oven for 20 minutes.

Cover with a dish towel and steam for 10 minutes.

Remove the charred skin and seeds; follow recipe below.

Provolone and Roasted Bell Pepper Spread

Combine the peppers, cheese, garlic olive oil, vinegar, salt and pepper in a small serving bowl.

Garnish with the top of a basil sprig.

Best served room temperature.

Notes

To serve on individual toasted baguette, plate just before serving or the bread becomes soggy.

Print

Provolone and Roasted Bell Pepper Bruschetta

This colorful, flavorful Provolone and Roasted Bell Pepper Spread is perfect on toasted bread. Use all one color bell pepper or mix it up with red, orange and yellow. Green pepper is a little bitter for this recipe and the basil adds a punch of green.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 cups
  • Category: Appetizer

Ingredients

1 baguette, thinly sliced on the bias
2 tablespoons extra-virgin olive oil
3 bell peppers, roasted, peeled and seeded, ¼-inch dice
4 ounces Provolone, ¼-inch dice
¼ cup basil chiffonade plus one small basil sprig for garnish
1 small clove garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Instructions

Preheat the oven to 350 degrees F.

Place the bread slices on a cookie tray and brush with olive oil. Bake for 15 minutes or until lightly browned. Remove and cool. Store in an airtight container if not using immediately.

Meanwhile, combine the peppers, cheese, basil, garlic, olive oil, vinegar, salt and pepper in a small bowl. Stir to combine and garnish with the basil sprig.

To serve place the bowl on a large plate and surround the bowl with the toasted bread or top each bread with the pepper mixture and serve on a platter.

Notes

Don’t hesitate to use jarred peppers, just pat them dry before dicing.

 

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