Simply Italian

Kathy Jollimore | Cooking Class

Topping bruschetta with marinated roasted sweet peppers is a delicious change from the traditional tomato and basil. Bruschetta is typically served as a first course or on an antipasto platter but you can convert this to a light meal by accompanying it with a simple salad.

Make the marinated peppers the night before, so all you have to do when you get home is toast the bread.

It’s a great way to make Wednesday a gourmet night in.

Marinated Pepper Bruschetta

6 servings

Prep Time: Less than 1 hour

Total Time: Less than 1 hour

  • 1 baguette, sliced in rounds
  • 2 to 3 tbsp olive oil
  • 1 clove garlic, peeled
  • Marinated peppers

Directions: Preheat oven to 450°F. Brush both sides of the baguette with olive oil. Toast in the oven until golden brown, about 5 minutes. Rub the top with garlic. Top with marinated peppers.

Here’s How

Marinated peppers

  1. Preheat broiler to high. Roast 2 bell peppers until charred on all sides. Place in a bowl and cover with plastic wrap. Allow to sweat until cool enough to handle. Remove skin and seeds, reserving liquid
  2. Combine 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon capers, a pinch of crushed red pepper flakes and 1 clove garlic, minced in a jar or bowl.
  3. Slice roasted peppers thinly and add to jar, stirring to combine. Season to taste with salt and pepper. Allow to marinade at least 30 minutes or up to 3 days in the fridge.

Next week: Kathy makes another Italian inspired dish to pair with a regional wine.

Occasions recommends: Boutinot Barbera Da Vine, Italy, $16.29

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