Bruschetta with Roasted Bell Peppers


2 large red bell peppers
2 large yellow bell peppers
6 fresh basil leaves, finely chopped
2 large garlic cloves, minced
2 baguettes cut into 1/2-inch-thick rounds
1-1/2 tablespoons extra-virgin olive oil
2 whole garlic cloves
Kosher or sea salt and freshly ground black pepper


Char peppers directly over gas flame, on grill, or under broiler until blackened on all sides. Place peppers in a metal bowl and cover with plastic wrap; let stand 10 minutes, then peel.

Set a strainer over bowl. Holding peppers over bowl to catch juices, remove and discard seeds and ribs. Cut peppers into thin strips and add to bowl with reserved juices. (If you want to prepare peppers a day ahead, just cover and refrigerate; bring to room temperature before using.)

Add basil and minced garlic to peppers and set aside. Preheat broiler. Arrange bread slices on a baking sheet. Broil until toasted, about 2 minutes. Turn bread slices over and brush them with oil. Broil until golden, about 2 minutes. Rub each bread slice with whole garlic cloves. Top with a spoonful of pepper mixture. Season to taste with salt and pepper.


about 40 pieces

Preparation Time

30 Minutes

Total Time

45 Minutes

Reader Comments

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I don't see where the

I don't see where the bruschetta is in the recipe. I see it in the title of the recipe but not in the ingredients. I would like to try it but I need to know where it goes and how much...

Bruschetta is the name for

The Editors's picture

Bruschetta is the name for toasted Italian bread drizzled with oil, tomatoes, and herbs.