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Tri-Color Pepper Bruschetta




Source of Recipe


SHAPE Magazine


List of Ingredients




2 red bell peppers
1 each yellow and green bell pepper
4 large shallots, unpeeled
1 tablespoon red wine or balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil, divided
1/4 cup fresh basil leaves, torn, plus extra whole leaves for garnish
4 slices (4 ounces) Ciabatta, semolina or French bread
1 clove garlic, halved


Recipe



On broiler pan 6 inches from heat, broil shallots for 8 minutes and peppers for 15-20 minutes or until charred and just tender, turning as they blacken. Place peppers in brown bag or a bowl, close or cover and let stand 15 minutes. Peel off skin using paper towels; remove stems, seeds. Peel shallots.

Cut peppers into 1/2-inch cubes; chop shallots. Toss with vinegar, salt, pepper and 2 teaspoons of oil (can be made ahead and refrigerated for up to 2 days). Stir in basil.

Rub bread with cut garlic and brush lightly with remaining oil. Grill or broil until toasted, about 2-5 minutes. Spoon pepper mixture over bread and garnish with fresh basil leaves.

Try Primitivo del Tarantino "Mother Zin" ($11), a succulent and full-flavored red wine with a berry-jamlike robust flavor. From California, the Ravenswood Zinfandel Sonoma County ($15) boasts more cherry and wild berry fruits with hints of herb and spice.