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Pepper and Tomato Bruschetta

1 1/2 cups tomatoes (3-4) seeded and diced
1 cup orange, red, or yellow pepper, diced
1/2 cup onion, diced
1 clove garlic, minced or put through a press
1/3 cup basil, chopped
1/3 cup feta
1/2 tsp coarse salt
1/4 tsp ground pepper
1 tsp to 1 tbsp of olive oil for the toasts
baguette or tortilla chips
olive oil for brushing
garlic spices such as ‘garlic plus’
balsamic vinegar reduction


Cut up the tomatoes in quarters and then take out the seeds. Dice the tomatoes and place them in a bowl.
Heat a small skillet on medium-low heat and add a tsp or so of olive oil.

Next dice up your peppers and onions and then mince your garlic. Add the onions and garlic to the skillet and cook for about 2 mins. Just to take the edge off the bite, but not cooked through. You still want your onions to have a bit of a crunch. Then add the peppers and saute for another min (no more) and remove the mixture from the skillet and into a separate bowl so it doesn’t cook any more.

While the onion mixture cools add the chopped basil and crumbled feta to the bowl.
When the onion mixture has cooled (this shouldn’t take long and you can put it in the fridge for a min to speed up the process if you like), add it to the bowl with the tomatoes. Add the salt, pepper and drizzle the oil on top.

Mix them all together well. Make sure to taste it to get the seasoning right. Set aside for a min.
Turn your oven on to broil.

Slice up the baguette, place them on a baking tray, brush some olive oil on them and dust them with garlic spices or garlic powder or Italian seasonings. Broil them in the oven for a few mins on each side and place them on a serving tray when they are done, OR put some tortilla chips in a bowl for serving. Serve with some balsamic reduction to drizzle over top if you like or just serve it as it is.


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