Grilled Bell Pepper Bruschetta

June 3, 2013


8 slices of bread

3 tablespoons Lucero Arbequina Extra Virgin Olive Oil for brushing

2 orange bell peppers, halved lengthwise

1 pint cherry tomatoes, quartered

3 tablespoons of Lucero Traditional Balsamic Vinegar

3 tablespoons Lucero Crushed Meyer Lemon Olive Oil

Coarse salt and ground pepper

1 ounce Parmesan cheese, grated


Heat grill to medium-high. Brush bread with olive oil and place on grill Toast until golden brown on both sides. Add peppers skin side up, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.

Cut peppers into this strips. In a medium bowl, combine peppers, tomatoes, balsamic vinegar and olive oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

One thought on “Grilled Bell Pepper Bruschetta”


  • Dolly

    7:11 am ON July 2, 2013

    That's really tihnikng out of the box. Thanks!

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