Sweet Bell Pepper Bruschetta
A quick and easy appetizer perfect for entertaining.
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Servings: 4
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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