Oh, but its no ordinary bruschetta!
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I feel like I’m about to break all the rules. But after all, rules were meant to be broken, right? This bruschetta recipe has a delicious twist to it. By adding roasted bell pepper’s it takes this dish to another level! not only does it add beautiful color to the dish, it also brings so much flavor. To make this even better, this Bruschetta recipe is topped off with feta cheese and a hint of lemon juice!
Bruschetta is an Italian sandwich that is typically served as a starter, it is made with rich olive oil, fresh tomato and basil. This highly addictive appetizer will have you reach for seconds, even thirds!
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My sisters recipe
This specific Bruschetta recipe was given to me by my sister Olga! I remember every time she made this dish, everyone raved about it! Even though all she gave me was the ingredients because she ” eyeballs” the measurement’s lol….that was good enough for me to re create it! So I come to you with an epic recipe that will leave you wanting more.
The invention of the Bruschetta
Bruschetta originated during the 15th century. However, this appetizer can be tracked back to Ancient Rome, when olive growers would bring back freshly pressed oil. They would use a slice of rustic bread to sample their rich olive oil.
Bruschetta is peasant food of the Italian cuisine. This dish was created by the need to reuse bread. It is a slice of rustic bread, toasted (“bruscato”) in the oven or on a grill, topped with a variety of ingredients, seasoned in its classic version with tomato and good quality extra virgin olive oil.
Not to brag…but this Bruschetta recipe is the best! It uses sun ripened tomato’s and fresh garden basil with sweet bell peppers to bring an irresistible appetizer that comes together in no time! This easy Italian appetizer brings out the best of the season in just a few simple steps.
Traditional Bruschetta is made with just tomato’s and basil. I introduce to you the new and improved version, that we love so dearly!
Ingredients
- French Baguette 10 oz
- 2 roasted bell peppers ( yellow and red)
- 1 large good quality tomato
- 1/2 onion
- 1 tsp lemon juice
- 1/2 tsp salt
- 2 tbl chopped basil
- 3 tbl crumbled feta
- extra virgin olive oil
- balsamic glaze
Bruschetta recipe
Start with placing the bell peppers in the oven to roast. Preheat the oven to 375 F and bake for 20 minutes. Once it roasts, put the hot bell peppers into a Ziploc bag to let it steam. This will make it easier for the skin to come off. Let it stand in the bag till it becomes cool enough to handle. Peel the skin, and take out the core. Dice the bell peppers into small cubes. Put the peppers into a strainer, let them drain while your prepping the rest.
Prep the tomato
Chop the tomato into the same size as the bell pepper (small cubes). Add the chopped tomato into a strainer to let the liquid drain. You don’t want the Bruschetta to get soggy.
Fresh summer tomatoes that have been allowed to ripen on the vine are the best. They are packed with flavor and really transcend this Bruschetta recipe to the next level. You can always make this recipe all year round with store bought tomato’s and bell peppers. We have done it many many times. And it always turns out delicious either way!
Baguette
Besides the fresh ingredients that make this dish epic…is also the baguette, crispened in rich olive oil! Just the bread alone is is worth this recipe.
Using a serrated knife cut the baguette at a slight angle. ( cut the slices to 3 quarter on an inch)
Preheat a cast iron skillet on medium heat, drizzle both sides of the baguette slices with extra virgin olive oil.
Place the slices onto the cast iron skillet and let each slice fry on each side for a few minutes till it is golden. You can also place them on a baking sheet and into the oven at 400F for 5 minutes. Watch them closely so they don’t burn.
After the slices of baguette are cooled off, take a garlic clove and rub it on one side of each slice. This will add the garlic flavor without it being to over whelming.
Assemble
In a bowl combine the onion, tomato, roasted bell peppers, and salt. Add the salt gradually, taste then add more as needed.
Hold the baguette slices over the bowl, with a tea spoon add the mixture on top of the bread. After the baguette slices are topped off with tomato and bell pepper mixture. Crumble feta cheese on top, then add basil, lemon juice, a drizzle of balsamic glaze, and a light drizzle of extra virgin olive oil!
Assemble the sandwiches on a chacuterie board, let them sit for 5 minutes, the olive oil and the liquids from the veggies will seep into the toasted bread and all the flavors will come together to make the most delicious appetizer! At last, its ready to serve your guests!
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Make bruschetta using sourdough bread
Have you tried the best sourdough bread yet!? Sourdough bruschetta would be so delicious!
Bruschetta recipe
Equipment
- cast iron skillet
Ingredients
- 10 oz French baguette
- 2 large roasted bell peppers ( yellow and red)
- 1 large good quality tomato
- 1/2 onion
- 1 tsp lemon juice
- 1/2 tsp salt
- 2 tbl chopped basil (about 7 leaves)
- 3 tbl crumbled feta cheese
- extra virgin olive oil
- balsamic glaze
Instructions
- ROAST THE BELL PEPPERSStart with placing the bell peppers in the oven to roast. Preheat the oven to 375 F and bake for 20 minutes. Once it roasts, put the hot bell peppers into a Ziploc bag to let it steam. This will make it easier for the skin to come off. Let it stand in the bag till it becomes cool enough to handle. Peel the skin, and take out the core. Dice the bell peppers into small cubes. Put the peppers into a strainer, let them drain while your prepping the rest.
- PREP THE TOMATOChop the tomato into the same size as the bell pepper (small cubes). Add the chopped tomato into a strainer to let the liquid drain. You don’t want the Bruschetta to get soggy
- BAGUETTEUsing a serrated knife cut the baguette at a slight angle. ( cut the slices to 3 quarter on an inch)Preheat a cast iron skillet on medium heat, drizzle both sides of the baguette slices with extra virgin olive oil.
- Place the slices onto the cast iron skillet and let each slice fry on each side for a few minutes till it is golden. You can also place them on a baking sheet and into the oven at 400F for 5 minutes. Watch them closely so they don’t burn.Once all the slices are cooled off, take a garlic clove and rub the clove on one side of each slice. This will add the garlic flavor without it being to over whelming.
- ASSEMBLEIn a bowl combine the onion, tomato, roasted bell peppers, and salt. Add the salt gradually, taste then add more as needed.Hold the baguette slices over the bowl, with a tea spoon add the mixture on top of the bread. Once all the slices are topped off with tomato and bell pepper mixture, top it off with crumbled feta cheese, basil, lemon juice, a drizzle of balsamic glaze, and a light drizzle of extra virgin olive oil!
- Assemble the sandwiches on a chacuterie board, let them sit for 5 minutes, the olive oil and the liquids from the veggies will seep into the toasted bread and all the flavors will come together to make the most delicious appetizer! At last, its ready to serve your guests!
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