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.
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.
Watch the Provolone and Roasted Bell Pepper Spread here.
PrintProvolone 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
- 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.
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.
- 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.
