Food & Cooking Recipes Appetizers Finger Food Recipes Grilled Pepper Bruschetta 3.2 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email 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. Ingredients 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 Directions 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. 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. Rate it Print