This Grilled Pepper Bruschetta Recipe is a smoky and fresh appetizer, which is made with sweet bell peppers and cherry tomatoes. It’s the perfect summer appetizer, ready in about 25 minutes.
Grilled Pepper Bruschetta Ingredients
- 2 orange bell peppers, halved lengthwise
- 1 pint cherry tomatoes, quartered
- 3 tablespoons capers, rinsed and drained
- 2 tablespoons red-wine vinegar
- 4 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 slices crusty bread, toasted
- 1 ounce Parmesan cheese, shaved
How To Make Grilled Pepper Bruschetta
- Grill the Peppers: Heat your grill to medium-high. Place the pepper halves skin-side up on the grill, cover, and cook for about 5 minutes until they start to soften. Flip the peppers over and cook until the skin side is nicely charred, about 4 more minutes. Remove from the grill and set aside to cool slightly.
- Prepare the Topping: Once the peppers are cool enough to handle, slice them into thin strips. In a medium bowl, combine the pepper strips, quartered cherry tomatoes, rinsed capers, red-wine vinegar, and olive oil. Season the mixture to your liking with coarse salt and freshly ground pepper.
- Assemble the Bruschetta: Spoon the grilled pepper mixture generously onto each slice of toasted bread. Top with shaved Parmesan cheese and serve immediately.
Recipe Tips
- How to get the perfect char: Don’t be afraid to let the peppers get some color. The charring adds a delicious, smoky flavor that is key to the recipe. High, direct heat is best for this.
- Can I make the topping ahead of time? Yes, you can prepare the pepper and tomato mixture up to a day in advance. Store it in an airtight container in the refrigerator. This allows the flavors to meld together even more.
- What kind of bread is best for bruschetta? A sturdy, crusty bread like a baguette, ciabatta, or a rustic country loaf is ideal. It needs to be robust enough to hold the topping without getting soggy.
- Why rinse the capers? Capers are typically packed in brine, which is very salty. Rinsing them removes the excess salt, allowing their tangy, floral flavor to shine through without making the dish overly salty.
What To Serve With Grilled Pepper Bruschetta
This bruschetta is a fantastic starter for any summer meal. Since the grill is already hot, consider serving it alongside:
- Grilled Chicken or Fish
- A simple Arugula Salad with Lemon Vinaigrette
- Prosciutto-Wrapped Melon
- A selection of Mediterranean olives and cheeses
How To Store Bruschetta
- Refrigerate: It’s best to store the pepper topping separately from the toasted bread. The topping will keep in an airtight container in the refrigerator for up to 3 days. Toast fresh bread just before you’re ready to serve again.
- Freeze: Freezing is not recommended, as the texture of the fresh tomatoes will become watery and mushy upon thawing.
Grilled Pepper Bruschetta Nutrition Facts
- Calories: 180-220 kcal per 2-slice serving
- Carbohydrates: 20g
- Protein: 6g
- Fat: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. You can roast them under the broiler on high heat for 5-7 minutes per side, until the skin is blistered and charred.
Sherry vinegar or balsamic vinegar would be excellent substitutes. Balsamic will add a touch more sweetness, while sherry vinegar will provide a more complex, nutty flavor.
The key is to toast the bread until it’s very crisp and golden. Also, only spoon the topping onto the bread right before you plan to serve it.
Try More Recipes:
- Tequila-Grilled Shrimp Recipe
- Vegetable Tian Recipe
- I Tried Martha Stewart’s Candied Bacon, and It Got Me in Trouble with Myself
Grilled Pepper Bruschetta Recipe
Description
Smoky grilled bell peppers and fresh cherry tomatoes tossed with tangy capers and served on crispy, toasted bread with shaved Parmesan.
Ingredients
Instructions
- Grill peppers skin-side up for 5 mins, then flip and grill for 4 mins until charred.
- Let peppers cool, then slice them into thin strips.
- In a bowl, combine peppers, tomatoes, capers, vinegar, and oil; season.
- Spoon the pepper mixture onto toasted bread slices.
- Top with shaved Parmesan cheese.
- Serve immediately for the best texture.
Notes
- For a different flavor profile, try using balsamic vinegar for sweetness or add chopped Kalamata olives.
- To prevent soggy bruschetta, toast the bread well and assemble just before serving.
- The pepper topping can be made a day ahead and stored in the fridge.
- Use a sturdy bread like ciabatta or a rustic loaf that can hold the juicy topping.