Bruschetta with Sauteed Sweet Peppers
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 as main course, 8 to 10 as appetizer
Ingredients
1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded3 tablespoons extra-virgin olive oil 1 large clove garlic, peeled3 tablespoons extra-virgin olive oil, plus 1 teaspoon4 large red bell peppers (about 2 pounds), cored, seeded, and cut into ¼ inch by 3-inch strips2 medium onions, halved and thinly sliced¾ teaspoon table salt 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)¼ teaspoon red pepper flakes 1 can (14 ½ ounces) diced tomatoes, drained, ¼ cup juice reserved1 ½ teaspoons minced fresh thyme leaves 4 teaspoons sherry vinegar 2 ounces Parmesan cheese, shaved with vegetable peeler (½ to 1 cup shavings)
Before You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- Heat 3 tablespoons oil, bell peppers, onions, and ½ teaspoon salt in 12-inch skillet over medium-high heat; cook, stirring occasionally, until vegetables are softened and browned about the edges, 10 to 12 minutes. Reduce heat to medium, push vegetables to side of skillet, making a clearing in center, and add remaining 1 teaspoon oil, garlic, and red pepper flakes to clearing; cook, mashing garlic with wooden spoon, until fragrant, about 30 seconds, then stir into vegetables. Reduce heat to low and stir in tomatoes, reserved juice, and thyme. Cover and cook, stirring occasionally, until moisture has evaporated, 15 to 18 minutes. Off heat, stir in vinegar and remaining ¼ teaspoon salt.
- Divide pepper mixture evenly among bread slices, top with shaved Parmesan, and serve.
Time
1 hourYield
Serves 4 as main course, 8 to 10 as appetizerIngredients
1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
4 large red bell peppers (about 2 pounds), cored, seeded, and cut into ¼ inch by 3-inch strips
2 medium onions, halved and thinly sliced
¾ teaspoon table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
1 can (14 ½ ounces) diced tomatoes, drained, ¼ cup juice reserved
1 ½ teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 ounces Parmesan cheese, shaved with vegetable peeler (½ to 1 cup shavings)
Ingredients
1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
4 large red bell peppers (about 2 pounds), cored, seeded, and cut into ¼ inch by 3-inch strips
2 medium onions, halved and thinly sliced
¾ teaspoon table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
1 can (14 ½ ounces) diced tomatoes, drained, ¼ cup juice reserved
1 ½ teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 ounces Parmesan cheese, shaved with vegetable peeler (½ to 1 cup shavings)
Ingredients
1 loaf country bread, about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
3 tablespoons extra-virgin olive oil
1 large clove garlic, peeled
3 tablespoons extra-virgin olive oil, plus 1 teaspoon
4 large red bell peppers (about 2 pounds), cored, seeded, and cut into ¼ inch by 3-inch strips
2 medium onions, halved and thinly sliced
¾ teaspoon table salt
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼ teaspoon red pepper flakes
1 can (14 ½ ounces) diced tomatoes, drained, ¼ cup juice reserved
1 ½ teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 ounces Parmesan cheese, shaved with vegetable peeler (½ to 1 cup shavings)
Why This Recipe Works
We wanted a bruschetta recipe that could serve as an easy main course suitable for a light summer meal. We set out to solve the problem of soggy bread that plagues many bruschetta recipes and to develop substantial toppings. Bread choice was key—we used a crusty loaf of country-style bread with a tight crumb so the toppings wouldn’t fall through and cut the bread into 1-inch slices for maximum support. Different combinations of hearty vegetables gave our basic bruschetta recipe versatility.
Before You Begin
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta. If you prefer, grill the bread. After trimming the ends, you should have 8 to 10 slices.
Instructions
- Adjust oven rack to about 4 inches from heating element and heat broiler; broil bread slices until golden brown on both sides. Brush both sides of each slice with oil and rub with garlic clove.
- Heat 3 tablespoons oil, bell peppers, onions, and ½ teaspoon salt in 12-inch skillet over medium-high heat; cook, stirring occasionally, until vegetables are softened and browned about the edges, 10 to 12 minutes. Reduce heat to medium, push vegetables to side of skillet, making a clearing in center, and add remaining 1 teaspoon oil, garlic, and red pepper flakes to clearing; cook, mashing garlic with wooden spoon, until fragrant, about 30 seconds, then stir into vegetables. Reduce heat to low and stir in tomatoes, reserved juice, and thyme. Cover and cook, stirring occasionally, until moisture has evaporated, 15 to 18 minutes. Off heat, stir in vinegar and remaining ¼ teaspoon salt.
- Divide pepper mixture evenly among bread slices, top with shaved Parmesan, and serve.
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