This is a great bruschetta to take advantage of late summer lovelies — fragrant, juicy tomatoes and sweet, sweet peppers. I love the technique of roasting the tomatoes right inside the peppers and then smooshing the whole thing down onto a hunk of grilled bread. Messy to eat for sure, but so beautiful.
I saw Jamie Oliver make this on his series “Jamie at Home” one day while I was parked on the couch, dazed from too many sleepless nights with our newborn. In such a state it was reviving to my spirits just to see Jamie wandering around his bountiful country garden, cooking up mouthwatering, rustic dishes like this one. And if I could have jumped right through the TV and grabbed one of these bruschetta right off his plate, believe me I would have! I was so exhausted at the time that I only managed to make a few mostly illegible chicken scratch notes on a scrap of paper while I was watching the show. Lucky for me, I unearthed that scrap this summer and I had enough to go on to try to re-create the dish.
I like these bruschetta along with an antipasto plate assembled from the deli for an easy summer dinner. I know sweet peppers are not necessarily a slam dunk for kids — I have one yes and one no in my family — but it’s an easy enough recipe to put together to test the waters. I think peeling the peppers could help texture-wise for kids and it always seems to help to get them involved with the cooking process. Dressing and scooping tomatoes are good tasks for little ones and I think no kid could possibly resist a little parent sanctioned smooshing..
Summery Roasted Sweet Pepper and Tomato Bruschetta
(adapted from Jamie Oliver At Home)
- 2 sweet peppers
- 4 large slices of rustic bread, sliced 1/2″ thick
- 2 large tomatoes (or the equivalent of 2 cups chopped)
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- Fresh or dried herbs such as basil, thyme or parsley (optional)
- Shaved ricotta salata for garnish(optional)
- Sea salt, pepper, pinch of red pepper flakes
- Preheat your oven to 400 degrees. Halve the peppers and remove the stems and seeds. Place the pepper halves on a foil lined baking sheet.
- In a bowl, core and chop the tomatoes (if using cherry tomatoes, halve them). Toss the tomatoes with olive oil, sea salt, pepper, red wine vinegar. I like to add a small pinch of chile flakes (enough if give it a little zing without making it too spicy for kids.). Taste and adjust the seasonings — it should taste like a well-seasoned tomato salad. Switch it up by adding fresh or dried herbs, substituting balsamic vinegar, etc.
- Spoon the seasoned tomatoes into the sweet pepper halves. Cover with foil and bake at 400 for 15-20 minutes or until the peppers start to soften. Uncover and roast for an additional 10 minutes. While the peppers are roasting, slice your bread. The slices should be thick enough to stand up to the juicy topping.
- Turn your oven to broil and pop in your bread to toast while the peppers spend a few minutes under the broiler to get a light char. I like to flip my bread to toast both sides. Keep a close eye on everything during these 5 minutes — I have had too many burned toast disasters to count!
- When the peppers have cooled enough for you to work with them, tip excessive juice into a bowl so you won’t wont water log your bruschetta. Dress the toasted bread with a light drizzle of olive oil and then lay a roasted pepper on top (you may need to cut the peppers in half). Press down to let some of the juice mingle into the bread and to flatten out the whole thing. Sprinkle fresh herbs, sprinkle a little more salt if needed and optionally top with some shaved ricotta salata. You can also drizzle some of the juice you poured off earlier.