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Recently, 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!

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.

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!

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?

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!