One of the best parts of where we live, is the regional Farmer’s Market. This time of year, our market is split between incredible bouquets of sunflowers, mums and gerbera daisies and fresh local produce. There’s always gorgeous produce and as the heat becomes less oppressive, we enjoy wandering among all of the market stalls.
It’s a wonderful place to visit and I love teaching the kids about the different types of produce. They are fascinated by the unique colors and textures. Golden zucchini, purple bell peppers, and Sicilian eggplants are all favorites.
We always come home with lush tomatoes, beautiful peppers, fragrant apples, and way too much kettle corn. One of my favorite things to make with our bounty is Braised Pepper Bruschetta. Sweet sautéed bell peppers replace tomatoes in this enticing version of a classic Bruschetta. It’s an simple appetizer that is easy to adapt for vegetarian or vegan guests.
Its an exceptional dish to share at gatherings as it is easy to prepare in advance, it can be stored in the refrigerator for up to a week and is always a crowd pleaser. Served on perfectly crisped bruschetta, easily prepared or picked up at a local bakery, and drizzled with aged balsamic vinegar. For my husband and I Braised Pepper Bruschetta is a must have every fall.
