Orange Bell Pepper and Basil Bruschetta

Today was harvest day at the Cremona house.  With my handy shears, I plopped tomatoes, cucumbers, jalapenos, serranos, green beans, and an orange pepper into my basket.  When I was done, I looked like I raided a farmer’s market.

I am so proud of my orange bell pepper.  Last year only my green peppers grew so I was thrilled when this year turned out to be different.  I didn’t want my miracle pepper to go to waste.  This pepper needed to be used in a truly fun recipe.  Something unique where the flavors of the pepper stood out.

my orange pepper in its natural habitat.
Matt arrange them like this, claiming they were on a cucumber sled.

This twist on the traditional, tomato-based bruschetta was excellent.  The orange pepper makes the bruschetta sweeter and crunchier.  Next time I make this I think I’ll use different color bell peppers to see how that mixes up the taste.



  • 1 loaf of french bread, sliced
  • 1 orange bell pepper
  • 4 large leaves of basil, finely diced
  • 1 Tablespoon of extra virgin olive oil
  • 1 Tablespoon of balsamic vinegar*
  • 1 garlic clove, halved
  • Sea salt and cracked pepper

*Feel free to substitute with white balsamic vinegar if you have it on hand


  1. Cut bell pepper into slices.  Toss peppers into small cooking pan with balsamic vinegar. Cook until peppers are soft.  Remove and let them cool.  Dice peppers.
  2. Preheat oven at 350 degrees.  Slice french bread in 3/4 inch slices.  Spray baking sheet with cooking spray and line bread on pan.
  3. Cook bread in oven for about 3 minutes, just enough time for the bread to be lightly toasted.  I turned the bread over half way through.
  4. Remove and let cool.  Rub bread tops lightly with garlic.  Brush bread tops with olive oil.
  5. Top each toast with diced peppers and chopped basil. Arrange bruschettas on a serving platter or tray. Sprinkle with salt and pepper to taste.  Enjoy!


Modified from: Rachael Ray

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