Sweet Bell Pepper Bruschetta –
Colorful bell peppers are marinated with olive oil, white balsamic vinegar, capers, and Italian flat-leaf parsley for a quick and easy appetizer perfect for entertaining.
I love bruschetta for its simplicity and versatility.
Many classic recipes call for tomatoes but the beauty of bruschetta is you really can make it out of pretty much whatever vegetables you have on hand.
Typically, I like to serve bruschetta toppings with just slices of grilled French or other rustic bread as an appetizer but it would also make a great addition to an antipasto platter of cheeses, olives, and vegetables.
We have had an unusually large amount of bell peppers lately so I’ve been taking every opportunity to use them up:
Sweet and Spicy Mini Peppers – Tasty on sandwiches or as a quick snack right out of the jar.
Vegan Sausage and Cheddar Stuffed Mini Peppers – Simple and savory. Perfect for entertaining.
Spicy Vegan Sausage and Peppers Pasta – A classic flavor combination that is always a hit in this house.
So after all that, we were down to just four peppers and needed something to go with a simple pasta dinner.
This bell pepper topping served over toasted baguette slices was just what I was looking for.
Carbs on carbs, because that’s how we roll.
Can I use green bell peppers?
Sure, just keep in mind they have a stronger flavor than other colors.
You could technically use any color of mild bell peppers but for a pretty presentation, I prefer a variety of colors like yellow, orange, and red.
Can this be made in advance?
Yes! This bruschetta can be prepared up to 2 days in advance.
For best flavor, allow time for the mixture to return to room temperature prior to serving.
Ingredients for Sweet Pepper Bruschetta:
- sweet bell peppers
- olive oil
- white balsamic vinegar
- capers
- Italian flat-leaf parsley
How to make Sweet Bell Pepper Bruschetta:
To roast the peppers:
- Set oven to broil. Coat bell pepper halves with the olive oil. Place cut side down onto a sheet pan. Broil until lightly charred.
- Allow peppers to stand until cool enough to handle then gently peel off and discard charred skins. Cut peppers into 1″ pieces.
To assemble the bruschetta:
- Into a small mixing bowl, add the roasted and diced bell peppers, white balsamic vinegar, Italian flat-leaf parsley, and capers. Stir together to combine.
- Cover and let stand at room temperature at least 30 minutes.
Cheers!
More quick and easy bruschetta recipes:
Tomato and Black Olive Bruschetta – Easy, elegant, and ready to serve in minutes!
Baby Heirloom Tomato Bruschetta – The bright colors of heirloom tomatoes make for a pretty presentation!
Sweet Bell Pepper Bruschetta
Ingredients
- 4 large sweet bell peppers cut in half, seeds and stems removed
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
- 1 teaspoon capers finely diced
- 1 tablespoon Italian flat-leaf parsley chopped
Instructions
To roast the peppers:
- Set oven to broil. Coat bell pepper halves with the olive oil. Place cut side down onto a sheet pan. Broil until lightly charred.
- Allow peppers to stand until cool enough to handle then gently peel off and discard charred skins. Cut peppers into 1" pieces.
To assemble the bruschetta:
- Into a small mixing bowl, add the roasted and diced bell peppers, white balsamic vinegar, Italian flat-leaf parsley, and capers. Stir together to combine.
- Cover and let stand at room temperature at least 30 minutes.
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