Roasted Peppers & Pecorino – Bruschetta Recipe

Slice and toast bread

Preheat oven to 400°F (200°C). Slice the sourdough loaf into 12 slices about 1/2-inch thick. Arrange slices on a baking sheet. Brush each slice lightly on both sides with 3 tablespoons olive oil. Toast in the oven for 8–10 minutes, flipping once after 4–5 minutes, until edges are golden and surface is slightly crisp.

When bread is hot from the oven, rub the top of each slice with the cut side of a garlic clove to impart a light garlic flavor. Season the toasted slices lightly with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper distributed across slices (about 1/8 tsp salt and pepper per slice). Set aside on a rack to keep crisp while you finish the toppings.

Roast the peppers

While the bread toasts, place the whole bell peppers on a baking sheet lined with foil. Drizzle with 2 tablespoons olive oil and toss so peppers are evenly coated. Roast in the same 400°F (200°C) oven for 25–30 minutes, turning or shaking the pan every 8–10 minutes, until skins are blackened and blistered on all sides.

Steam and peel

Transfer roasted peppers to a bowl and cover tightly with plastic wrap (or place into a sealed paper bag) and let steam for 10–15 minutes. This loosens the skins. When cool enough to handle, peel off the skins, remove stems and seeds, and slice peppers into 1/2-inch strips.

Toss the peeled pepper strips with 1 teaspoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. If peppers seem dry, add up to 1 tablespoon additional olive oil. Keep peppers at room temperature until assembly.

Assemble bruschetta

Arrange toasted sourdough slices on a serving platter. Divide the roasted pepper strips evenly across the 12 slices (about 3–4 tablespoons of peppers per slice).

Shave or grate 3/4 cup Pecorino Romano over the peppers so each slice gets a generous scattering of cheese. Drizzle about 1/3–1/2 tablespoon basil oil over each bruschetta (total ~4 tablespoons across platter) to add herb aroma and gloss.

Garnish each piece with a small fresh basil leaf if desired. Serve immediately so bread remains crisp. Leftover roasted peppers can be refrigerated up to 3 days; assemble just before serving to keep bruschetta crisp.