Bruschetta, pronounced “broo-sketta,” refers to toasted bread. You are probably familiar with the tomato, basil, olive oil, and balsamic vinegar version served on toast in most Italian restaurants in the States as an appetizer. In Italy, bruschetta is topped with many delectable combinations of ingredients. Here are two of our favorites.
Roasting peppers intensifies their sweet flavor, which works well with the mild mozzarella. We never seem to make enough of this bruschetta—a platter goes very quickly when we have people over.
1 baguette, thinly sliced
Extra-virgin olive oil
1 garlic clove, cut in half
4 red bell peppers, roasted (see here), peeled, seeded, and thinly sliced, or 1 (16-ounce) jar roasted red peppers, drained and thinly sliced
1 onion, chopped (optional)
1 cup chopped fresh basil
1 tablespoon balsamic vinegar
8 ounces fresh mozzarella, thinly sliced
Preheat the broiler.
Brush the bread on one side with olive oil. Rub each side of the bread with the cut side of the garlic. Place the bread on a baking sheet and broil until golden. Remove the pan from the broiler and let the bread cool.
In a medium bowl, toss together the roasted peppers, onion (if using), basil, and vinegar. Spoon some of the mixture on each piece of bread.
Place a few strips of mozzarella diagonally on top of the roasted pepper mixture. Drizzle with extra-virgin olive oil.
Broil the bruschetta until the cheese melts and browns.