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A plate of Roasted Red Pepper and Bacon Bruschetta on a tableRecently, we’ve been experimenting with roasting red bell peppers on the grill — they are so much better than the oily jarred version — and I’m amazed with how easy it is to do. Now that we’ve figured out this simple trick and red bell peppers are in season, you’ll be seeing lots more recipes like Roasted Red Pepper and Bacon Bruschetta appearing right here on the blog! This bruschetta is a delicious variation of the traditional tomato-based recipe and includes BACON, so you know it’s going to be good!

A bowl of roasted red bell peppers on a table

All it takes to roast the peppers at home is about 15 minutes on a closed-lid grill at medium heat. Cook the peppers until the skins are blackened and blistered, turning them often. This will insure that the peppers are cooked evenly on all sides and that the meat will be tender throughout. The trick to easily removing the charred skins is to allow the peppers to “rest” in a glass bowl covered with plastic wrap.

A bowl of roasted red bell peppers covered with plastic wrap

The peppers will steam, loosening the skins, and after about 10-15 minutes, they can be easily removed by gently rubbing the peppers to peel them off. Store away that little kitchen hack because it is a handy thing to know!

A plate of Roasted Red Pepper and Bacon Bruschetta on a table

The roasted red bell peppers and crispy bacon are marinated together in olive oil and red wine vinegar in this simple recipe from one of my favorite cookbooks, Weber’s Way to Grill cookbook. I like to layer freshly grated parmesan cheese and chopped basil on top of the red bell pepper bruschetta in a shallow dish — it makes for a pretty presentation, don’t you think?

A plate with a slice of baguette topped with Roasted Red Pepper and Bacon Bruschetta

Just serve with toasted baguette slices and watch this yummy spread disappear! This is a great appetizer for your next steak night, Italian meal, or tapas party. Enjoy, friends!

A plate of Roasted Red Pepper and Bacon Bruschetta on a table

Roasted Red Pepper-Bacon Bruschetta

Roasted Red Pepper and Bacon Bruschetta, a delicious variation of the traditional tomato-based recipe
4 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizers
Cuisine American
Servings 6 servings
Calories 286 kcal

Ingredients
  

  • 3 medium red bell peppers or a mix of red and yellow bell peppers
  • 6 slices bacon cooked and finely chopped
  • 2 tablespoons extra-virgin olive oil divided
  • 1 tablespoon red wine vinegar
  • salt to taste
  • 1 baguette sliced and toasted
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped fresh basil

Instructions
 

  • Preheat the grill to medium heat. Grill the peppers over direct medium heat with the lid closed until blackened and blistered all over, about 12 to 15 minutes, turning 3-4 times.
  • Place the peppers in a glass bowl and cover with plastic wrap and let stand for 10 to 15 minutes to make peeling easier. Peel away the charred skins, cut off the tops, and remove the seeds. Dice the roasted peppers and toss with the bacon, 2 teaspoons of the oil, and the vinegar. Add salt to taste.
  • Slice the baguette into 1/4 inch slices and lightly toast in a 350 degree oven until golden brown.
  • Layer the parmesan cheese and basil on top of the bruschetta mixture and serve with toasted pieces of bread. Serve at room temperature.

Video

Notes

Original recipe from Weber's Way to Grill, Oxmoor House 2009

Nutrition

Serving: 6ServingsCalories: 286kcalCarbohydrates: 34gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 16mgSodium: 717mgFiber: 2gSugar: 6g
Keyword bacon, bruschetta, roasted red pepper
Tried this recipe?Let us know how it was.

A plate with a slice of baguette topped with Roasted Red Pepper and Bacon Bruschetta

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