Roasted Pepper Bruschetta

A rustic plate holds several pieces of roasted red pepper bruschetta, each topped with melted cheese, vibrant sweet peppers, olives, and fresh parsley. A drizzle of balsamic glaze adds a glossy finish. In the background, a soft blue napkin rests beside a small bowl of dark balsamic glaze with a spoon. A glass of white wine sits at the edge of the frame, complementing the dish's rich colors and textures.

5 from 1 vote

If you love bruschetta (and really, who doesn't?), get ready for a next-level upgrade! This Roasted Pepper Bruschetta is packed with sweet, smoky, tangy, and creamy goodness. It's got the perfect mix of crunchy, melty, and juicy in every bite.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: Italian

Keyword: bruschetta

Servings: people

Equipment

1 large baking sheet
1 medium-sized bowl
1 small bowl

Ingredients

2 tbsp olive oil
1 bag mini sweet peppers
2 shallots sliced thin
1/2 cup pit less olives (reg or spicy) sliced
1/4 cup fresh parsley chopped or torn
1/2 tsp salt
1 large baguette
8 slices provolone
1/3 cup mayo
1 tsp Calabrian chili pepper
2 tbsp balsamic reduction/glaze

Instructions

Preheat oven to 450F
Place peppers onto a large baking sheet and drizzle with 1 Tbsp olive oil
Roast for 15 minutes until they begin to char
Once out of the oven, reduce the heat to 400F
Remove the stems and seeds (optional). For this dish, I decided to remove the seeds because I thought it would look more appealing without them, but when I eat these whole, I leave the seeds in.
To medium sized bowl, add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together.
To a small bowl, add mayo and chili pepper.
Cut the baguette in 1/2 lengthwise. Place both halves on a baking sheet. Top first with mayo mixture and then provolone. Bake at 400F for 5-10 minutes.
Top with pepper mix and drizzle balsamic glaze just before serving.

Nutrition