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Bruschetta made with roasted peppers, balsamic and fresh juicy tomatoes. Easy appetizer for the whole family served over crusty baguette.
Table of contents
Why Make This Balsamic Bruschetta
It’s easy to make, light, refreshing and can be served on fresh toasted baguette. It’s wonderful with toasted bread and melted provolone if you would like to elevate the appetizer a bit more by the added creaminess of cheese. The bruschetta is bright and vibrant in color. It’s garlicky and keeps in the fridge well so you can make it ahead of time.
Ingredients Needed
Tomatoes. You can use roma, heirloom, hot house or cherry tomatoes. I like to use a variation of them.
Peppers. One bag of mini peppers. It elevates this recipe so much!
Garlic. One bulb.
Balsamic. High quality balsamic, or balsamic glaze if you want an extra flavorful bite.
Olive Oil. High quality. For roasted and for the bruschetta.
Onions. I like to use red onions.
Seasoning. Oregano, salt, pepper.
Fresh Basil. Fresh basil really brings things together in this recipe, I highly recommend it!
How To Make This Recipe
Step One. Set oven to 400º. Slice the top of a garlic bulb off and place the peppers and garlic on a sheet pan. Drizzle with 1 tbsp olive oil and roast for about 15 minutes. While they are baking, finely chop onions, basil, tomatoes. Slice open your baguette, you will place it in the oven after the peppers are roasted up.
Step Two. Once the peppers and garlic are roasted, let them cool. Slice open the peppers and push seeds out, discard. Squeeze the garlic out of the bulb. I use the entire bulb because I am crazy for garlic. You can use 4 cloves if you’d like to tone it down.
Step Three. In a food processor, gently pulse the peppers, garlic, seasoning and remaining 2 tbsp olive oil together. Do not over process. You want the texture to be chunky. Add the mixture to a large bowl with chopped tomatoes, onions and basil. Drizzle the balsamic vinegar or reduction over the mixture and with a spoon and fork, mix it together.
Step Four. Spritz the baguette with oil or butter, place on foil open faced and pop in the heated oven (400º) for about 8 minutes *if you are making the bread cheesy, place cheese on the baguette open faced and cook until cheese is melty.
Step Five. Once the bread is crispy add it to a cutting board and pile it high with bruschetta, add more balsamic glaze to taste. Slice it horizontally and pull it apart to enjoy!
FAQ’s & Tips For Balsamic Bruschetta
Don’t be intimidated by this recipe! It’s so easy, quick and easily customizable. If you want to add something like olives or feta, go for it! You will love serving this appetizer.
You can use any tomatoes you like. I use a mix of what I have on hand or what’s in season. Cherry tomatoes, roma or heirlooms will all work.
No, this is great without balsamic, but the balsamic will really take it to the top with flavor. I prefer a pre made balsamic reduction. A high quality balsamic vinegar will also work great.
Other Appetizer Recipes To Try
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Balsamic Bruschetta With Roasted Peppers
Ingredients
- 1 baguette of french bread
- 3 tbsp olive oil , *separated
- 1½ cup chopped tomatoes , *see notes
- 1 16 oz bag of mini sweet peppers
- 1 bulb garlic
- 1 tbsp high quality balsamic vinegar , *see notes
- ¼ tsp course salt
- ¼ tsp pepper
- ½ tsp crushed, dried oregano
- ½ tsp thyme
- ¼ cup red onion, finely chopped
- ⅓ cup fresh basil
- 1 cup smoked provolone cheese, *optional
Instructions
- Set oven to 400º. Slice the top of a garlic bulb off and place the peppers and garlic on a sheet pan. Drizzle 1 tbsp olive oil over and roast for about 15 minutes. While they are baking, finely chop onions, basil, tomatoes. Slice open your baguette, you will place it in the oven after the peppers are roasted up.
- Once the peppers and garlic are roasted, let them cool. Slice open the peppers and push seeds out, discard. Squeeze the garlic out of the bulb. I use the entire bulb because I am crazy for garlic. You can use 4 cloves if you'd like to tone it down.
- In a food processor, gently pulse the peppers, garlic, seasoning and remaining 2 tbsp of olive oil together. Do not over process. You want the texture to be chunky. Add the mixture to a large bowl with chopped tomatoes, onions and basil. Drizzle the balsamic vinegar or reduction over the mixture and with a spoon and fork, mix it together.
- Spray the baguette with olive oil or butter for toasting, place on foil open faced and pop in the heated oven (400º) for about 8 minutes *if you are making the bread cheesy, place cheese on the baguette open faced and cook until cheese is melty.
- Once the bread is crispy add it to a cutting board and pile it high with bruschetta, add more balsamic glaze to taste. Slice it horizontally and pull it apart to enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great bites durning football season. I am also excited to make this for Thanksgiving and Christmas Parties!
Hi Bailey this looks wonderful I get indigestion from garlic do you think this would be just as good without the garlic and maybe a little less onion? I love the idea of the roasted red peppers versus all tomatoes. Yum
Hi! Yes! This would still be wonderful with little to no garlic and a bit less onions 🙂 Just season it to taste to make it slightly more savory.