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
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.
- 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
- 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.
- 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