Braised Pepper Bruschetta

Braised Pepper Bruschetta

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.

Eamon Smells FlowersBell Peppers Sicilian Eggplant image

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.

imageimage imageBraised Pepper Bruchetta

Braised Pepper Bruchetta

Print Recipe
Yield: 12 large crostini or 24 small bruschettas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1hr 35 min
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup fresh basil leaves, chiffonaded
  • 1 loaf french bread or baguette, sliced at an angle
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Balsamic vinegar for serving
  • Fresh parmesean, goat cheese, or nutritional yeast for serving

Heat olive oil in a large skillet over medium heat. Sauté garlic until just fragrant, about a minute or so.

Add diced bell peppers. Sauté peppers until soft being careful not to let them brown. Remove from heat.

Allow to cool for at least an hour.

Cut the bread into diagonal slices about 1″ thick. Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet and cook half the bread until golden brown on both sides. Repeat with the other half of the butter and oil and the other half of the bread.

Stir in basil and fresh cracked pepper just before serving.

To serve scoop pepper mixture onto bruschettas or crostini, drizzle with balsamic vinegar, and sprinkle with parmesan, goat cheese or nutritional yeast.

*how to chiffonade

 

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