Soak up golden rays and enjoy a delectable Italian appetizer, as seen in Under the Tuscan Sun (2003). This platter of rustic roasted pepper bruschetta, drizzled with a balsamic reduction, is the ultimate crowd pleaser! Bright, refreshing, and earthy with a touch of sweetness. That’s my kind of culinary escape!
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THE STORY: UNDER THE TUSCAN SUN (2003)
Diane Lane is radiant in this romantic-comedy, based on Frances Mayes’ 1996 memoir of the same name. Written, produced, and directed by Audrey Wells, Under the Tuscan Sun is an inspiring portrait of one resilient woman’s path towards healing and freedom.
The protagonist (Diane Lane) is a successful writer based in San Francisco. In response to her husband’s infidelity and petition for divorce, Frances’ pristine life crumbles like an ancient ruin. Interestingly enough, we never meet her spouse or his younger, pregnant girlfriend. A writer without income, he’s paradoxically eligible for alimony. In the interest of quickly settling and moving forward, Frances accepts his one-time offer. Numb to the pain, she gives up her 50% stake in their family home and walks away empty-handed. To make matters worse, she’s unable to freely express her emotions, let alone write and make a living.
Fortunately, Frances’ best friend Patti (Sandra Oh) saves her friend from wallowing in the mire. She and her partner Grace (Kate Walsh) are expecting a child, so they’re forced to give up their dreamy Italian vacation. Instead of wasting the trip, they gift it to Frances, in the hopes that it will inspire a refreshing primavera (“spring” or “rebirth”) in her life. Although resistant, she eventually accepts their generous offer and lands in Tuscany with an open mind.
Frances explores the small town of Cortona with a large group of American tourists. She later comes across an advertisement for a local estate on the market. It catches her eye, but she ignores adventure’s call. While their tour bus waits for a herd of sheep to cross the road, her gaze wanders outside the window. It lands on a timeless villa—the same magnificent manor that was pictured on the posting! She ignores every sane impulse, jumps off the bus, and follows her “sign.” Although dilapidated, the home captures her imagination. Compelled to see the vision through, Frances vows to buy and renovate the property.
Once she takes the leap, her life—not unlike the villa—is slowly rebuilt. She rediscovers her purpose, finds true love(s), and welcomes an unconventional family.
THE RECIPE: RUSTIC ROASTED PEPPER BRUSCHETTA
While Frances renovates her Italian villa with a band of misfits, she cooks her pain away. Writing each day’s menu on the chalkboard becomes a beloved ritual. Food brings them closer together over the weeks.
Inspired by San Lorenzo the patron saint of cooks, Frances—a newfound matriarch—warms their hearts and stomachs with classic Tuscan dishes. The director chose to show their progress in a breezy montage. If you look closely, you’ll notice that Frances creates a glorious red pepper bruschetta. That caught my eye!
Rustic Red Pepper Bruschetta
Equipment
- Baking Tray
- Aluminum Foil
- Medium Bowl
- Knives
- Measuring Cups & Spoons
- Small Pot
- Wooden Spoon
- Serrated Bread Knife (recommended)
- Spoon
- Colander
- Oil Brush
Ingredients
Roasted Pepper Bruschetta
- 1 large red bell pepper (¾ cup diced)
- 1 large yellow bell pepper (¾ cup diced)
- 1 large orange bell pepper (¾ cup diced)
- 2 large tomatoes (cored and diced)
- 1 teaspoon kosher salt (for tomatoes)
- 5 tablespoons extra virgin olive oil
- 2 large garlic cloves (minced)
- ¼ teaspoon crushed red pepper flakes (recommended)
- ½ cup cup fresh basil (chopped, about 1 x 0.75 ounce package)
- 1 teaspoon kosher salt (for seasoning)
- ½ teaspoon freshly ground black pepper
- 3 tablespoons capers (recommended)
- 1 teaspoon dried oregano (recommended)
Topping
- 2 tablespoons reduced balsamic vinegar
Bread
- 2 baguettes (cut into ¼-inch slices)
- 4 tablespoons extra virgin olive oil
- 2 cloves halved garlic (recommended)
Instructions
Roasted Pepper Bruschetta
- Preheat the oven to 500 degrees Fahrenheit. Wash and dry the peppers. Place them on a foil-lined baking tray and bake for 15 minutes on the top oven rack. Parts of the skin will char, but don’t worry. We'll soon remove the burnt bits. Turn each pepper over and cook for an additional 5 minutes.1 large red bell pepper, 1 large orange bell pepper, 1 large yellow bell pepper
- Meanwhile, prepare the additional toppings. Clean, core, and dice the tomatoes. Sprinkle them with 1 teaspoon of salt and drain in a colander.2 large tomatoes , 1 teaspoon kosher salt
- Add the minced garlic and chili flakes to 5 tablespoons of extra-virgin olive oil in a small pot. Sauté for 5 minutes over low-medium heat or just before the garlic browns.5 tablespoons extra virgin olive oil, 2 large garlic cloves, ¼ teaspoon crushed red pepper flakes
- While the garlic chili oil cools, chop the basil leaves. Add them to a medium bowl with 1 teaspoon of salt, ½ teaspoon freshly ground pepper, 1 teaspoon dried oregano, and capers. Pour in the garlic chili oil.1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 3 tablespoons capers, 1 teaspoon dried oregano, ½ cup cup fresh basil
- Once ready, allow the peppers to cool for at least 5 minutes. Remove the blistered skins, stems, and seeds with a paring knife. Cut the peppers into thin strips, dice, and set aside.
- Mix the peppers and tomatoes with the rest of the toppings. Stir well. You can even let it marinate overnight!
Bread
- While the bruschetta marinates, lower the oven’s temperature to 400 degrees Fahrenheit. Cut your French bread into ¼-inch slices. Brush each side with olive oil. Evenly distribute the bread rounds onto a foil-lined baking tray. Toast the bread until golden, about 7 minutes, turning halfway through.2 baguettes, 4 tablespoons extra virgin olive oil
- Rub halved garlic cloves onto the bread’s surface. Next, spoon a tablespoon or so of the bruschetta onto each slice. Drizzle with a balsamic reduction and serve immediately!2 tablespoons reduced balsamic vinegar, 2 cloves halved garlic
Notes
- ALTERNATIVE: If you don’t have the time to roast your peppers, buy a 16-ounce jar of roasted red peppers (about 2-2.5 cups) from the store. Mezzetta Roasted Red Bell Peppers work well!
- The crushed red pepper flakes, capers, and dried oregano are optional but highly recommended.
