Grilled Bell Pepper Bruschetta

June 3, 2013





8 slices of bread

3 Tbsp. Lucero Hojiblanca Extra Virgin Olive Oil for brushing

2 orange bell peppers, halved lengthwise

1 pint cherry tomatoes, quartered

3 Tbsp. of Lucero Traditional Balsamic Vinegar

3 Tbsp. Lucero Crushed Meyer Lemon Olive Oil

coarse salt and ground pepper

1 ounce Parmesan cheese, grated (with a few

copped fresh herbs added if desired.)





Heat grill to medium-high.


1-  Brush bread with olive oil and place on grill Toast until golden

brown on both sides.


2-  Add peppers skin side up, cover, and cook until beginning to

soften, 5 minutes. Turn peppers over and cook

until charred, about 4 minutes.


3-  Remove from grill and let cool.

Cut peppers into thin strips.



4-  In a medium bowl, combine peppers, tomatoes, balsamic

vinegar and olive oil. Season with salt and pepper. Top bread

with pepper mixture and Parmesan.


Taste Notes: Hojiblanca is
Lucero Purple Label: Mild-Delicate


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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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