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Grilled Pepper Bruschetta

Grilled Pepper Bruschetta


  • 2 orange bell peppers, halved lengthwise
  • 1 pint cherry tomatoes, quartered
  • 3 tablespoons capers, rinsed and drained
  • 2 tablespoons red-wine vinegar
  • 4 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 slices crusty bread, toasted
  • 1 ounce Parmesan cheese, shaved


  1. Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.

  2. Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.


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