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!
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!
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.
Keyword Baguette, Basil, bell pepper, Bruschetta, Capers, Garlic, greeen tomatoes, green bell pepper, Italian, olive oil, orange bell pepper, oregano, red bell pepper, Roasted Pepper, salt, Tuscan, yellow bell pepper