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I can still remember the first time I ate bruschetta ánd really appreciated it. I had eaten it before but never this good and never was I aware of the refined taste of this simple dish. I can honestly say I have been hooked from that moment on…

It was the summer of 2006 and I was in Tuscany for an Italian language course of 1 week (I know…way too short…). I already had a bit of knowledge of the Italian language but it was a last minute decision to go to Italy and this was the easiest way to stay somewhere close to the beach. I stayed with an Italian family in the lively Viareggio. A perfect place for some studying in the morning, sunbathing in the afternoon and partying in the evening! With this family also stayed a Norwegian girl (she did the same language course) and we became friends from the first minute we met!

Together we decided to visit Lucca and it was there where I had this amazingly good bruschetta al pomodoro (with tomatoes) for lunch. On a little piazza we’d chosen a small bar with a few tables outside in the sun. A moment of total relax between laughter and enjoying the Italian cuisine. Wow, what taste had this simple dish. I guess it was the flavor of these ripe tomatoes that made it so extraordinary. At the time I was used to the watery tomatoes in The Netherlands so yes, of course I liked bruschetta but it wasn’t anything special. That all changed in Lucca. I’ve eaten it more than once in that week and soooo many other times since I live in Italy.

A few weeks ago I posted a new way of eating bruschetta (well new to me of course)….with grilled egg-plant! Yummy. Today bruschetta with pan-roasted red peppers!!! It is definitely a “heavier” dish than using tomatoes, but it’s good! Honestly….the garlic and pan-roasted red peppers are a perfect match!


  • 2 red peppers
  • bread slices (I used ciabatta bread)
  • 1 clove of garlic
  • salt, pepper
  • olive oil extra vergine


  1. Cut the red peppers into long strips.
  2. Heat a bit of olive oil in a large skillet over medium heat and add the strips of red peppers.
  3. Add salt and pepper to taste and continue to cook the peppers over medium/low heat until soft and done (I usually cook it for about 30/40 minutes).
  4. Cut the ciabatta bread into slices and grill them in a grill pan.
  5. Rub the garlic clove over the warm bread slices.
  6. Put some pan-roasted red peppers on top of the bread slices.

Tip: You can already prepare the red peppers in advance like I normally do!
Buon appetito!! ♥

What is your favourite bruschetta?
Bruschetta with pan-roasted red peppers



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