Tri-Color Pepper Bruschetta
Tri-Color Pepper Bruschetta

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: Less than 1 hour
  • Prep: 20 minutes
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 161
  • 483mg Sodium
  • 27g Carbs
  • 3g Fiber
  • 4g Fat
  • 1g Saturated Fat
  • 5g Sugars
  • 5g Protein
  • 35mg Calcium
  • 2mg Iron
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Score mega presentation points at your next dinner party with this colorful twist on traditional Italian garlic bread.


  • 2 red bell peppers
  • 1 yellow and 1 green bell pepper
  • 4 large shallots, unpeeled
  • 1 tablespoon red wine or balsamic vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1/4 cup fresh basil leaves, torn, plus extra whole leaves for garnish
  • 4 slice (4 ounces) Ciabatta, semolina, or French bread
  • 1 clove garlic, halved



1. On a broiler pan 6 inches from heat, broil the shallots for 8 minutes and peppers for 15-20 minutes or until charred and just tender, turning as they blacken.
2. Place the peppers in a brown bag or bowl. Close or cover and let stand for 15 minutes. Peel off the skin using paper towels; remove stems, seeds.
3. Peel the shallots.
4. Cut the peppers into 1/2-inch cubes; chop shallots.
5. Toss with vinegar, salt, pepper, and 2 teaspoons of oil (can be made ahead and refrigerated for up to 2 days). Stir in the basil.
6. Rub bread with cut garlic and brush lightly with the remaining oil.
7.Grill or broil until toasted (about 2-5 minutes).
8. Spoon pepper mixture over the bread and garnish with fresh basil leaves.

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