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Bruschetta and sauteed peppers (2)

Bruschetta and Sauteed Peppers

Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 to 6 servings
Calories 209kcal
Author Joe Boyle


  • 2 tbsp extra virgin olive oil, divided
  • 1 medium yellow onion , thinly sliced
  • 2 medium red bell peppers , thin sliced
  • 2 medium yellow bell peppers , thin sliced
  • 2 serrano peppers. seeded and minced , (or jalepeno peppers)
  • 1 tbsp anchovy paste ,
  • salt and pepper
  • 1 tbsp Sherry vinegar
  • 2 tsp finely chopped oregano leaves
  • 6 slices rustic Italian bread
  • 1 garlic clove , peeled and cut in half


  • In a large skillet, put 1 tablespoon of olive oil on medium heat, (a non-stick skillet would be best). Add peppers, onion, serrano peppers, and anchovy paste, stir to combine and dissolve the anchovy paste. Sprinkle with salt and pepper and saute for 5 minutes.
  • Add vinegar and continue to saute, stirring occasionally for another 5 minutes until the pepper is tender then add the fresh oregano.
  • Remove from heat and check flavors, add salt and pepper as needed.
  • Keep warm.


  • Brush sliced bread lightly with olive oil on both sides. *see notes
  • Toast the bread on a hot gas grill until browned. Or, heat your oven to 375° F and put the bread on a baking sheet. Toast the bread in the oven for 10 to 15 minutes flipping the bread over about halfway. Or, use a dry, heavy skillet on the stove on medium-high heat and toast the bread on each side until browned.
  • Rub the grilled bread all over with the cut side of the garlic clove.
  • Top with the sauteed peppers.
  • Serve warm, (room temperature is great too)


  1. I've seen some recipes that say to oil the bread before grilling and some that don't. Certainly, to save on calories, leaving the bread dry would be the best choice. I prefer to brush the oil on very lightly.
  2. A sprinkle of shredded cheese like Parmesan or Romano would be nice too.


Calories: 209kcal