Bell Pepper Bruschetta Crostini is a crowd pleasing appetizer that works perfectly for elegant dinners, holidays and game day.
Bell Pepper Bruschetta Crostini is a crowd pleasing appetizer that would work for elegant dinners, holidays and game day. Easy to look at and delicious to eat this bruschetta can also be used as a dip with pita or tortilla chips.
We have ‘dipped’ before and I’m sure we will again ’cause – it’s good! I have never used less than 4 bell peppers for this recipe because the recipe freezes really well. True, it is always gone if company comes over but I even make it for just ourselves.
I think crostini toasts piled high with deliciously flavored vegetables are my favorite appetizer. The variety of toppings is endless but this recipe is unique. It is a great mixture with a bit of the darling of the 21st century – balsamic vinegar.
I mean, balsamic vinegar has been around since about 1000 AD but us New World folks have only really discovered it within the last 20 years or so. Every balsamic vinegar I have ever tried has been great and I haven’t even ventured into the world of spending hundreds of dollars on a bottle. Yes, those bottles are out there! Just buy the kind you use for salad dressings. It will be wonderful.
Bell Pepper Bruschetta Crostini
Bell Pepper Bruschetta Crostini is a crowd pleasing appetizer.
- 2 tablespoons extra virgin olive oil
- 4 bell peppers large red, orange and yellow bell peppers, finely chopped
- 1 onion small red , or half of a large one, finely chopped
- 4 cloves garlic finely chopped
- 1 tomato Roma, finely chopped
- 2 tablespoons Balsamic vinegar
- 1 teaspoon dried basi l or 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
For the toasts:
- 1 long loaf of Italian bread sliced
- 3 tablespoons extra virgin olive oil
- Heat the oil in a large skillet. add onion and bell peppers, all at once.
- Cook over medium high heat for about 20 minutes, stirring occasionally.
- Add the garlic in the last 5 minutes for sauteing the onion and bells.
- Add tomato, balsamic vinegar and basil and cook 10 more minutes.
- Add salt and pepper to taste.
Serve now, or refrigerate for later or freeze now.
- IF SERVING NOW:
- Prepare the crostini toasts:
- Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.
- Put the cookie sheet under broil. Don't do anything else. Just stand there and keep checking the bread and don't let burn. It only takes a couple of minutes.
After the toasts are lightly browned, remove from the oven. They are ready to use anytime.
Pile high with bruschetta and serve!
You can keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.
When serving - if you have any extra fresh basil you can sprinkle some over the tops for garnish.
Cool completely to room temperature. Put in a freezer container and freeze up to 3 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator for 6-8 hours. Zap in the microwave for a few seconds to take the chill off. Prepare the crostini toasts as described above. Put some bruschetta on each toast and serve.
For a fantastic dip try the Bell Pepper Bruschetta Dip. Prepare all the ingredients as above for the Bell Pepper Bruschetta Crostini Recipe but the dip recipe and directions are over on that page too.
I chop the bells and onion super fine but you don’t have to be as meticulous as I am. We have served it both ways with great success. Put the bruschetta in a bowl and serve with tortilla chips or any other of your favorite chips.