Easy Bruschetta Recipe: Bell Pepper Crostini Vegan in the Freezer (2024)

Here's an Easy Bruschetta Recipe like you've never had before. Colorful sauteed bell peppers are the star and they are finished with so many flavors. Bruschetta Crostini is a crowd-pleasing appetizer that works perfectly for elegant dinners, holidays and game day.

Bell Pepper Bruschetta Crostini is a crowd-pleasing appetizer that would work for elegant dinners, holidays and game day.

Easy to look at and delicious to eat this bruschetta can also be used as a dip with pita or tortilla chips.

We have 'dipped' before and I'm sure we will again 'cause - it's good! I never use less than 4 bell peppers for this recipe because the recipe freezes really well.

True, it's always gone if company comes over but I even make it for just ourselves.

You don't have to buy expensive imported balsamic vinegar either. Every bottle I've ever tried has been delicious so just use one that you would use for your own salad dressing.

Not a balsamic vinegar dressing but straight balsamic vinegar.

FUN FACTS ABOUT BRUSCHETTA

• Did you know that this straightforward Italian appetizer is typically served before a meal, known as an antipasto?
• Bruschetta crostini is known to have more humbling beginnings. Especially in many rural parts of Italy. Farmers or field workers used to prepare it from bread that went stale.
• They would sprinkle some water over thickly cut slices, then roast it over hot coals, rub a clove of garlic on the crusty bread, and the juicy inside of a tomato.
• There might have also been a tad of salt and a drizzle of olive oil. I mean, that's what this Italian would do. And voila, a simple meal was served with a glass of homemade wine on the side.
• Although olive oil, tomatoes, garlic, and bread are basic ingredients for a traditional bruschetta crostini, there are endless variations for a great recipe.
• And every region in Italy has its own way of serving it.

It is so worth making and something to share with friends!

Crostini translates to "little crusts" in Italian - singular crostino. It's an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.

The toppings may include a variety of different vegetables but they can be presented more simply with a brush of olive oil and herbs or a sauce.

I love the new silicone brushes that you can brush on the bread before toasting.

Just line up the slices on a baking sheet, brush lightly with extra virgin olive oil and broil for a minute or two. Don't walk away!

EASY BRUSCHETTA RECIPE INGREDIENTS

• Extra virgin olive oil - is used to saute the veggies and brown the bread.
• Bell peppers - are beautiful and nutritious. Red, orange and gold peppers are sweeter and are mixed in with the green bell peppers.
• Onion - releases a delicious sweetness when sauteed and it works well with bell peppers and as a base for this easy bruschetta recipe.
• Garlic - adds a beautiful aromatic flavor.
• Roma Tomato - is a bright red, firm, and plump tomato that will make your bruschetta stand out.
• Balsamic vinegar - adds a nice kick and a pleasant acidity to the veggies.
• Dried basil - has a peppery taste and enhances the sweetness of tomatoes.
• Salt and pepper - are great for seasoning.
• A loaf of Italian bread - is to make the crostini.

Remember how I mentioned using this bruschetta as a dip? It's delicious and I've served it just like this at a game day party.

It got scooped up and devoured using tortilla chips. Below is a photo of another time I served it but I had a little bit of fresh cauliflower in the fridge.

I cut it up really small and sauteed it along with the bell peppers. Delicious and beautiful. Here's a photo.

See Also

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And just in case you want to serve it with other easy-to-make dips for your grazing table, then you might also like:

Here's a classic Tomato Bruschetta that is so dang good.

Olive Tapenade Crostini is another dream come true for crostini toasts.

HOW TO MAKE BELL PEPPER BRUSCHETTA CROSTINI

• 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.
• Next is the 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 the Italian bread slices on a cookie sheet. Lightly brush each bread slice with olive oil. The new silicone brushes are great. They wash up easy.
• Put the cookie sheet under broil. Don't do anything else. Just stand there and keep checking the bread, and don't let it 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 keep the toasts in the refrigerator for later use too. Like, if the party is tomorrow or in a few days.

📋 Recipe

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