Tomato and hot pepper bruschetta on toasted bread
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From Paul’s kitchen

Tomato & Hot Pepper Bruschetta

Paul’s family-style tomato and hot pepper bruschetta, finished with Basil Balsamic and paired with Chianti.

  • Appetizer
  • Basil Balsamic
  • Chianti
  • Family recipe

What you’ll need

  • A crusty baguette, ciabatta or rustic country bread
  • Ripe tomatoes, finely diced
  • Fresh hot peppers, finely diced
  • Bell peppers, optional, for sweetness and color
  • Fresh garlic
  • Fresh basil and Italian parsley
  • Paul’s Rockin’ EVOO
  • Paul’s Basil Balsamic
  • Sea salt and freshly ground black pepper
  • Fresh mozzarella, ricotta or Parmigiano, optional

Method

  1. Slice the bread about ½-inch thick. Brush with Rockin’ EVOO, then toast until golden. Rub the warm toast with a cut garlic clove if you want more bite.
  2. Combine the tomatoes and peppers. Add minced garlic, basil, parsley and enough EVOO to bring everything together.
  3. Season with Basil Balsamic, salt and black pepper. Adjust the heat with your choice of peppers.
  4. Spoon generously over the toast. Add cheese if using and serve immediately so the bread stays crisp.

Back to Paul’s childhood.

Both Grandma Elsie and Paul’s mom, Nancy, made this regularly. Serve it on toast as bruschetta or skip the bread and turn the same mixture into a bright tomato-and-pepper salad.

Pour it with Chianti DOCG.

Chianti’s savory character and bright acidity are made for ripe tomatoes, herbs and the gentle heat of fresh peppers.