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