Orange Bell Pepper & Basil Bruschetta

Orange Bell Pepper & Basil Bruschetta
  • Cook Time
  • Prep Time


  • 2 jarred roasted orange bell peppers, finely diced
  • 2 tablespoons white balsamic vinegar
  • 1 baguette (about 24 inches), sliced 3/4 inch thick
  • 1 clove garlic, halved
  • 2 tablespoons EVOO
  • 1/2 cup finely shredded fresh basil


Preheat the broiler. In a small bowl, toss the bell peppers with the vinegar.

On a parchment-lined baking sheet, place the baguette slices in a single layer and broil until the tops are golden, about 3 minutes. Remove, let cool and rub the tops lightly with the garlic, then brush with the EVOO.

Top each toast with some of the diced peppers, then garnish with a pinch of the basil. Arrange the bruschetta on a platter or tray.