I’ve determined that pretty much anything is better on a piece of toasted or grilled bread. And it’s certainly true for these pepperonata bruschetta. Ohmagod — don’t you just want to bite into it right now? NOW!!!
My obsession with food on toasts is vast and endless. Remember the salmon caesar crostini or the calamari, avocado and grapefruit bruschetta? And for a taste treat in it’s simplest form, top grilled bread with a bright basil and walnut pesto, ripe tomato and a wedge of soft mozzarella — and promptly gobble it up!
I suspect you may have a similar devotion (unless you suffer from a gluten intolerance — pout). I mean, the phrase is “daily bread,” right? Now you may think this is a weird combination, but I have to say it works! Silky red and yellow bell peppers, briny bits of capers and golden raisins.
I know, I know — raisins? Yes. For a sweet punch of flavor. Go with me on this — it’s a yin/yan thing. I plump the raisins (if they need it) by steaming them in the same bowl as the just-out-of-the-oven roasted peppers. Just cover them with plastic wrap and let them steam/cool at the same time.
When the peppers are cool enough to handle, peel and seed them, cut them into strips and toss them with the raisins and chopped capers.
Adding just a hint of balsamic vinegar, olive oil and honey makes a sublime dressing that you’ll want to sop up with any leftover bread.
Boursin herbed cheese is the perfect nest for these beautifully dressed peppers. Garnish with a little parsley for a pop of fresh green color and serve with cocktails or wine. These will rev up your guests appetites, without spoiling them.
- 1 baguette, sliced into 1/2" thick rounds
- 1/4 cup olive oil
- 1 yellow bell pepper
- 1 red bell pepper
- 1/4 cup golden raisins
- 1 tablespoon capers, chopped
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon honey
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 package boursin cheese, softened
- parsley for garnish
- Preheat the oven to 375 degrees. Place the bell peppers in the oven and roast for 25 minutes or until skin is blackened and flesh is soft.
- Add raisins to a medium bowl. When peppers are cooked place the whole peppers in the bowl with the raisins and cover with plastic wrap. Let cool to room temperature.
- Heat the grill to a medium high heat (about 400 degrees). Brush the bread with olive oil. Grill the bread on both sides until browned and crispy (preferably with a little char and grill marks). Transfer bread to a baking sheet and set aside.
- Peel and seed the peppers. Slice the peppers very thinly and return to the bowl with the raisins. Add the chopped capers, vinegar, honey and olive oil. Toss to combine. Taste for seasoning and add a dash of salt and pepper if desired.
- Spread each bruschetta with boursin cheese and top with a spoonful of bell pepper mixture. Drizzle bruschetta with any leftover dressing. Sprinkle with parsley and serve with cocktails.
- The pepperonata mixture would also be very good warmed and served over grilled fish.