Easy Bruschetta Recipe for Bell Pepper Bruschetta Crostini


  • 2 tablespoons extra virgin olive oil
  • 4 bell peppers – red, orange, green and yellow bell peppers, finely chopped
  • 1 onion, small red, or half of a large one, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tomato, Roma, finely chopped
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For the toasts:

  • 1 long narrow loaf of Italian bread, sliced
  • 3 tablespoons extra virgin olive oil


  • Heat the oil in a large skillet. add onion and bell peppers, all at once. Cook over medium-high heat for about 10 minutes, stirring occasionally.
  • Add garlic, tomato, balsamic vinegar and basil and cook 5 more minutes.
  • Add salt and pepper to taste.
  • Serve now, or refrigerate for later or freeze now. 

IF SERVING NOW – Prepare the crostini toasts:

  • Lay out the Italian bread slices on a cookie sheet. Lightly brush each bread with olive oil. The new silicone brushes are great. They wash up really easy.
  • Put the cookie sheet under broil. Don’t do anything else. Just stand there and keep checking the bread and don’t let burn. It only takes a couple of minutes.
  • After the toasts are lightly browned, remove from the oven.  They are ready to use anytime.
  • Pile high with bruschetta and serve!
  • You can make ahead and keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.


Image Source:*