Bell Pepper Bruschetta Crostini

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Ingredients

3 Tablespoons olive oil

12 red, orange and yellow Bellafina peppers, finely chopped

1 small red onion or half of a large one, finely chopped

4 garlic cloves, finely chopped

1 roma tomato , finely chopped

2 Tablespoons balsamic vinegar

1 teaspoons dried basil or 1 Tablespoon fresh basil, chopped up

1 tsp. salt

1/4 tsp. pepper

1 long loaf of Italian bread, sliced

3 Tablespoons olive oil

Directions

 

Heat the oil in a large skillet. add onion and bell peppers, all at once.

Cook over medium high heat for about 20 minutes, stirring occasionally.

Add the garlic in the last 5 minutes for sauteing the onion and bells.

Add tomato and balsamic vinegar and cook 10 more minutes.

Add salt and pepper to taste.

Serve now, or refrigerate for later or freeze now.

IF SERVING NOW:

Prepare the crostini toasts:

Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.

Put the cookie sheet under broil. Don’t do anything else. Just stand there and keep checking the bread and don’t let burn. It only takes a couple of minutes.

After the toasts are lightly browned, remove from the oven.

They are ready to use anytime.

You can keep them in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.

Adapted from veganinthefreezer.com