Bruschetta (broo-skeh-tuh) is the delicious Italian of lightly sauteed vegetable on crusty bread.
So easy and so delicious!
Can be served as little appetisers, or bunched together into a delicious meat-free main course!
Using fresh ciabatta is optimal, but I'm relaly big on whole-wheat bread, so when I made this, I used what was on hand, as you can see. Still tasted grrreat!
An even simpler version is merely having the fresh veg on the bread dressed with olive oil.
Simpler than that, apparently the original original bruschetta is only tomato.
I'm a little into fine dining, so I can't help throwing in the multi-coloured peppers, capers
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Sweet Pepper Medley Bruschetta
1/4 medium red onion, diced
1 sweet red capsicum (aka bell pepper), diced
1 sweet yellow capsicum, diced
1 green capsicum, diced
3 garlic buds
1 T capers
1 small tomato (or 1/2 large one), diced
1 tablespoon olive oil
a drizzle of lemon juice
8-10 slices of ciabatta , may use baguette or any form of bread
Garlic buds for bread flavouring
oil
salt
Fresh basil
Sautee the onion until soft, about 5 mins, then toss in the coloured peppers.
Sautee until peppers are little soft. Not squishy, mind you.
Add the garlic, capers and tomato, then take it off the heat. (Or the tomato may go a-smush)
Remove all and place in a bowl with the olive oil, lemon juice, and a sprinkle of salt (to taste).
Brush both sides of each baguette slice with oil and brown in a skillet over low-medium heat until golden brown on each side.
Take garlic bud and rub the bread to give it a good flavour.
Dice up garlic bud remnant and toss into mixture.
Top baguette with diced vegetables. Sprinkle with a little more oil (if desired) and a smackerel of fresh basil (irreplaceable). Enjoy!
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