Best 3 Rustic Tuscan Pepper Bruschetta Recipes

BRUSCHETTA DI PROSCIUTTO

Steps:

• Toast the bread in a toaster or oven until it is very brown.
• Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)
• Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.

BRUSCHETTA WITH SWEET PEPPERS AND FRESH MOZZARELLA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
• Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
• Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
• Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
• Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
• Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
• Serve immediately.

CALIFORNIA STYLE RUSTIC BRUSCHETTA

Steps:

• Preheat oven to 400°F.
• Combine onion and 2 tablespoons olive oil in large saute pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
• Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300°F.
• Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
• Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
• Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
• Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.