Braised Pepper Bruchetta

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