Bruschetta Peperonata Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pan over medium heat.
• STEP 2.Add the sliced onions and cook until softened and lightly caramelized.
• STEP 3.Add the sliced bell peppers and cook until they are soft and slightly charred.
• STEP 4.Stir in the diced tomatoes, garlic, balsamic vinegar, and sugar.
• STEP 5.Cook for another 10-15 minutes, or until the mixture has thickened.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Remove from heat and stir in the fresh basil leaves.
• STEP 8.Toast the bread slices until golden and crispy.
• STEP 9.Rub the toasted bread slices with garlic cloves for extra flavor.
• STEP 10.Spoon the peperonata mixture onto the toasted bread slices.
• STEP 11.Drizzle with olive oil and sprinkle with additional fresh basil leaves.
• STEP 12.Serve the bruschetta peperonata as an appetizer or snack.

Cooking Tips

• Use a variety of bell peppers for a colorful and flavorful peperonata.
• You can add a pinch of red pepper flakes for a spicy kick.
• Make sure to cook the peperonata until the mixture has thickened to avoid soggy bruschetta.

Storage and Serving

• Serve the bruschetta peperonata immediately for the best texture and flavor.
• Any leftover peperonata can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the peperonata before serving and toast fresh bread slices for serving.