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Cooking + Entertaining

Bruschetta with peppers: the recipe for a fresh and colorful appetizer

Bruschetta with peppers: the recipe for a fresh and colorful appetizer


He pepperoni bruschetta I am a antipasti Rustic and easy to make, the ideal recipe for summer, when this beneficial and highly versatile vegetable is at its best. In our recipe the peppers, once grilled, or alternatively baked, are peeled, cut into strips and seasoned with minced garlic, fresh basil, extra virgin olive oil and a pinch of salt.

These are finally distributed in bread slicesfreshly toasted and piping hot, brought to the table: delicious and irresistible, they are perfect to serve at the beginning of a summer dinner with friends, as an aperitif or as a quick lunch and filling to complete with feta cheese, cottage cheese, robiola cheese, tuna steaks in oil or poached eggs with soft yolk.

If you like you can perfume the peppers with other aromatic herbssuch as oregano, mint and parsley, and enrich the filling with nere olive tree, datterini tomatoes, capers, anchovies or toasted pine nuts, for a nice crunchy note. You can also dress everything with a drop of balsamic vinegar, apple sauce or tamari.

Find out how to prepare bruschetta with peppers by following the step-by-step procedure and tips. If you love this irresistible vegetable, don’t miss ours rich selection of recipes: from starters to main dishes, there is something for all tastes.

How to prepare bruschetta with peppers

Wash the peppers well 1 and then roast them on the grill or in the oven at 200°C for 30 minutes.

Once ready, place them in a plastic food bag for a few minutes: this will facilitate the peeling phase. Once cooled, remove the outer skin. 2.

make whole slices 3 and cut them into strips.

Scoop the peppers into a small bowl and toss with the minced garlic and basil. 4.

Also add the chopped capers, a pinch of salt and a drizzle of extra virgin olive oil 5.

Slice the bread and toast the slices on the grill until crisp and golden. 6.

Top the bread slices with the seasoned peppers. 7.

The pepperoni bruschetta is ready to be enjoyed. 8.

Bring to the table and serve 9.


For further preparation faster, you can cook the peppers, peeled and cut into strips, in a pan with a drizzle of extra virgin olive oil and chopped onion; if you wish, you can enrich the sauce with black olives and desalted capers.


We recommend preparing the bruschetta with peppers and eating them at the moment. You can also roast the peppers the day before and store them in the fridge, in a special airtight container.

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