Sweet Pepper Bruschetta
Print Recipe

Mini Sweet Pepper Bruschetta

Course: Appetizer
Servings: 24 pieces
Author: Kathryn Raaker


  • ½ to ¾ Loaf of French bread sliced into ¼ inch slices
  • 4 Tbsp of extra-virgin olive oil divided
  • ½ tsp salt divided
  • 1 lb package mini sweet peppers seeded and diced
  • 1 tablespoon chopped fresh parsley
  • 1 to 2 cloves of garlic Optional
  • ½ cup shaved Parmesan cheese Garnish


  • Preheat oven to 350 degrees
  • Line rimmed baking sheet with foil.
  • Brush both sides of the French bread slices with Olive oil with 2 tablespoons of olive oil
  • Sprinkle with salt and place on prepared pan
  • Bake until Golden Brown about 8-to 10 minutes
  • In a large skillet or electric skillet, heat remaining oil over medium heat; add sweet peppers; cook stirring frequently, until vegetables are tender. 6 to 8 minutes
  • Remove from heat; stir in parsley and remaining ¼ teaspoon of salt.
  • Rub toasted bread slices with garlic. (Optional we did not use garlic)
  • Divide pepper mixture among toasted bread slices. Garnish with parmesan Cheese, if you want Serve immediately.


Makes about 24