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Roasted Yellow Pepper Bruschetta


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  • 1 cup diced seeded plum tomatoes
  • 1/3 cup thinly-sliced fresh basil leaves
  • 1 tablespoon balsamic vinegar
  • 5 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 large yellow bell peppers
  • 4 slices country-style bread, 1/2" thick (ea slice abt 5" by 2 1/2")
  • 1 piece Asiago cheese - (3 oz) shaved into strips
  • 4 tablespoons freshly-grated Parmesan cheese


Servings 4


Step 1

Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.

Preheat oven to 375 degrees. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes.

Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.

This recipe yields 4 first-course servings.

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