Provolone & Roasted Bell Pepper Bruschetta

This is a colorful topping for toasted bread with lots of flavor. Use all one color bell peppers or mix it up with red, orange and yellow. I find the green pepper less sweet and the basil adds a punch of green. Don’t hesitate to use jarred peppers, just pat them dry before dicing.

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Provolone & Roasted Bell Pepper Bruschetta
Yield: ~ 2 cups

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

Preheat the oven to 350ºF.

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.

Diced roasted bell peppers.

Diced roasted bell peppers.

All ingredients ready to be mixed.

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 Roasted Bell Pepper Bruschetta.

Provolone and Roasted Bell Pepper Bruschetta.

Enjoy!

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