Roasted Red Pepper-Bacon Bruschetta

Roasted Red Pepper-Bacon Bruschetta

Prep Time 15 min
Cook Time 15 min
Total Time 30 min
Recipe Type: Appetizer


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


  1. 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.
  2. 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.
  3. Slice the baguette into 1/4 inch slices and lightly toast in a 350 degree oven until golden brown.
  4. Layer the parmesan cheese and basil on top of the bruschetta mixture and serve with toasted pieces of bread. Serve at room temperature.

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