Bruschetta with Roasted Peppers & Mozzarella


Prep time
1 hour
Cooking time
Total time
1 hour


A great appetizer with the wonderful flavor of fresh-roasted red peppers


Roasted Red Peppers
2 tablespoons
Fresh Basil
1 tablespoon
Balsamic Vinegar
Salt and Freshly-Ground Pepper
Half-inch-thick slices whole-wheat country bread
1 clove
2 ounces
2 teaspoons
Extra Virgin Olive Oil


  1. Preheat broiler.
  2. Combine roasted peppers, basil and vinegar in a medium bowl. Season with salt and pepper.
  3. Toast or grill bread slices lightly. Rub both sides of the bread with the cut sides of the garlic. Place bread on a baking sheet; top with the roasted peppers. Lay mozzarella strips on a diagonal over the roasted peppers and drizzle with oil.
  4. Broil bruschetta 6 inches from the heat source until the cheese melts and starts to brown. Serve hot.
  5. Tip - How to Oven-Roast Peppers 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.