Grilled Pepper Bruschetta


A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.


  • 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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