Something about the colorful, aromatic blend of vegetables make this appetizer a tempting, tantalizing treat for the palate. I like a little added heat in my bruschetta so I will typically include any sort of hot pepper I have on hand.. today it happened to be a jalapeño, but banana peppers also made a lovely addition.
Begin with whatever vegetables you have on hand; bell peppers, hot peppers, tomatoes, onion, garlic- you can add spinach or basil- even zucchini.
Coarsely chop vegetables
Either finely mince garlic cloves, or cheat like me and run them through a garlic press
Choose your seasonings- I am partial to Penzeys "Tuscan Sunset", salt, pepper,
a pinch of crushed red pepper...
and the secret ingredient.. a wee dash of soy sauce.
When vegetables are soft but not soggy, remove them from heat. I like to use the same pan to toast the bread... I like to take an extra clove of garlic, cut it in half, and rub both sides of the bread.
Once bread is lovely and toasted on both sides, remove from pan, spoon the delicious vegetable mixture over top, and sprinkle with Pecorino or Parmigiano cheese.
.... and enjoy!!
Natalia's Un-Orthodox Bruschetta
1/2 of an Orange Bell Pepper
1/2 of a Yellow Bell Pepper
1/2 of a Red (or green) Bell Pepper
1/2 of a jalapeño
1/3 of a yellow onion
6 cloves of garlic, peeled and minced
2 TBSP Olive Oil
1 TBSP of Penzey's "Tuscan Sunset" seasoning
Salt and Pepper to taste
1/3 tsp Crushed Red Pepper
1 TBSP Soy Sauce
loaf of ciabatta bread or French bread, cut into pieces
Pecorino or Parmigiano cheese
1). Coarsely chop all vegetables. Sauté in pan over medium heat. Add garlic and seasonings
2). When vegetables are slightly soft (and onions are glassy) add soy sauce
3). Remove vegetable mixture from heat
4). Add a little more olive oil to pan. Heat oil and add pieces of bread, cooking for 20-40 seconds on each side over medium heat.
5). Spoon vegetable mixture over bread
6). Garnish with cheese
Serve immediately while vegetables are warm and bread is crunchy
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