Description
A fresh and vibrant Tomato and Pepper Bruschetta recipe featuring diced ripe tomatoes and bell pepper tossed with garlic and olive oil, served on toasted baguette slices with an optional drizzle of balsamic vinegar. Perfect as a quick appetizer or light snack.
Ingredients
Scale
Vegetables
- 2 ripe tomatoes, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
Other Ingredients
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 baguette, sliced and toasted
- Balsamic vinegar, for drizzling (optional)
Instructions
- Prepare the vegetable mixture: In a medium bowl, combine the diced tomatoes, diced bell pepper, and minced garlic. Add the extra-virgin olive oil and mix thoroughly to coat all the pieces evenly.
- Season the mixture: Sprinkle salt and freshly ground black pepper over the vegetable mixture to taste. Stir well to distribute the seasoning throughout.
- Assemble the bruschetta: Spoon the seasoned tomato and pepper mixture evenly over the toasted slices of baguette, ensuring each slice receives a generous amount.
- Add optional garnish: If desired, lightly drizzle balsamic vinegar over the topped baguette slices to add a tangy depth of flavor.
- Serve immediately: Present the bruschetta right away to enjoy the fresh and crisp flavors at their best.
Notes
- Use ripe tomatoes for the best flavor and texture.
- To toast the baguette, slice and bake at 375°F (190°C) for 5-7 minutes until golden and crisp.
- Balsamic vinegar is optional but recommended for added complexity.
- This recipe is best served fresh to prevent the bread from becoming soggy.
- For a spicy touch, add a pinch of red chili flakes to the vegetable mixture.
