Roasted Peppers Recipe

Roast the peppers

Preheat the oven to 475°F (245°C) with the rack in the top third. Place whole red bell peppers on a rimmed baking sheet lined with foil. Roast until the skins are blackened on all sides, turning with tongs every 6–8 minutes, about 20–25 minutes total.

Steam and peel

Remove the peppers to a large heatproof bowl and cover tightly with plastic wrap (or place them in a sealed paper bag) for 10–15 minutes to steam. This loosens the skin. Once cool enough to handle, peel away the blackened skin, remove stems, seeds and membranes. Slice the peeled peppers into 1/2-inch strips.

Prepare the flavored oil

In a small bowl, combine 3 tablespoons extra-virgin olive oil, minced garlic, sliced basil leaves (reserve a few for garnish), 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red wine vinegar. Stir to combine.

Marinate the peppers

Toss the warm pepper strips with the flavored oil mixture so they soak up the garlic and basil flavors. Let sit at room temperature for at least 15 minutes (up to 1 hour) while you prepare the bread. If making ahead, refrigerate up to 24 hours and bring to room temperature before assembling.

Prepare mozzarella

Tear or slice buffalo mozzarella into pieces about 1/4–1/2 inch thick so it will melt evenly over the bread. Drain excess whey and pat gently with paper towel if very wet.

Prepare and toast the bread

Lower oven temperature to 425°F (220°C) after roasting peppers (or use a broiler). Slice the loaf into 1/2-inch to 3/4-inch thick slices. Arrange slices on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil. Toast in the oven 5–7 minutes per side or until golden and just crisp. If using a broiler, toast under broiler 1–2 minutes per side—watch carefully to avoid burning.

Assemble bread with peppers and mozzarella

Remove toasted bread from oven. Top each slice with a generous portion of the marinated roasted pepper strips, then place pieces of buffalo mozzarella on top so each slice is well covered but not overloaded. Return to the oven (or place under broiler) and bake at 425°F (220°C) or broil on low for 3–5 minutes, until the mozzarella is melted and slightly bubbly. Keep a close eye under the broiler to prevent burning.

Garnish and serve

Remove the plated toasts from the oven. Drizzle a little of any remaining flavored oil from the pepper bowl over the toasts. Scatter reserved fresh basil leaves on top, finish with flaky sea salt and a crack of black pepper to taste. Serve warm or at room temperature.

Make-ahead & storage: Roasted peppers can be made up to 24 hours ahead and kept refrigerated in their oil. Assemble and melt mozzarella just before serving for best texture.