Bruschetta with baked peppers
4 servings
15 minutes
Bruschetta with roasted peppers is the embodiment of simplicity and flavor richness in Italian cuisine. The origins of this dish trace back to Tuscany, where peasants toasted bread and rubbed it with garlic, creating a base for endless variations. Roasted to sweet softness, the peppers reveal their juiciness, infusing slices of ciabatta with the aroma of Mediterranean sun. Capers add a light spiciness, while parmesan completes the composition with a delicate creamy note. This bruschetta is the perfect aperitif that awakens the appetite and sets the tone for an exquisite dinner.
1
Pierce the peppers in several places with a fork, coat them with olive oil (1 tablespoon per pepper), and bake in the oven at 200 degrees for about an hour (until charred). When the peppers are ready, transfer them to a separate dish and cover with plastic wrap until cool. Once cooled, peel off the skin and cut into strips. Drain and save the juice released by the peppers during cooling.
- Red sweet pepper: 1 piece
- Yellow sweet pepper: 1 piece
- Olive oil: 4 tablespoons
2
Mix 2 tablespoons of pepper juice with 2 tablespoons of olive oil, balsamic vinegar, lemon juice, salt, and pepper. Season the peppers and mix everything thoroughly.
- Olive oil: 4 tablespoons
- Balsamic vinegar: 1 tablespoon
- Lemon juice: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Toast the ciabatta slices on a skillet on both sides without oil.
- Ciabatta: 4 pieces
4
Spread pepper salad on bread, garnish with capers and a slice of parmesan.
- Capers: 2 teaspoons
- Parmesan (Parmigiano Reggiano): to taste
