Roasted Peppers & Pecorino Recipe

Roast the peppers

Preheat the oven to 450°F (230°C). Place whole red and yellow bell peppers on a baking sheet lined with foil. Roast for 25–30 minutes, turning every 8–10 minutes, until the skins are blackened and blistered all over.

Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let steam for 15 minutes to loosen skins.

When cool enough to handle, peel the skins, remove stems and seeds, and slice the peppers into 1/2-inch strips. Discard any remaining charred skin and seeds.

In a medium bowl combine the sliced roasted peppers, 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon red wine vinegar and 2 tablespoons finely chopped fresh basil. Toss gently to coat. Taste and adjust seasoning.

While peppers roast, make the basil oil. Blanch the packed cup of basil leaves in boiling water for 10 seconds, then transfer immediately to an ice bath to preserve color. Drain and squeeze out excess water.

In a blender or food processor combine blanched basil, 1 cup extra-virgin olive oil, 1 teaspoon salt, and 1 teaspoon lemon juice. Blend until smooth and vibrant green, about 30–45 seconds. Taste and adjust salt or lemon as needed.

Pass the basil oil through a fine mesh sieve or cheesecloth into a small bowl to remove any fibrous bits for a silky finish. Reserve.

Preheat broiler to high (or heat a grill pan over medium-high heat). Brush each sourdough slice lightly with 2 teaspoons olive oil on both sides.

Arrange slices on a baking sheet and broil 1–2 inches from heat for 1–2 minutes per side until golden and crisp (watch closely to avoid burning). Alternatively, grill slices 1–2 minutes per side until char marks appear.

While the bread is still warm, spoon a generous layer of the roasted pepper mixture onto each slice, dividing peppers evenly among the 8 slices.

Sprinkle about 3 tablespoons finely grated pecorino evenly across the assembled bruschetta.

Drizzle each slice with 1/2 to 1 teaspoon basil oil (about 4–8 teaspoons total depending on preference) for aroma and finish.

Finish with a light pinch (about 1/4 tsp total) of sea salt flakes distributed across the slices and garnish each bruschetta with a fresh basil leaf.

Serve immediately while bread is warm and crisp. Leftover basil oil can be refrigerated up to 5 days in a sealed container; bring to room temperature before using.