Can I make the topping in advance?

Yes — several hours in the marinade improves the peppers.

Can I omit the anchovies?

Yes, though they dissolve into the oil and add savoury depth rather than fishiness; capers are an alternative.

What bread works best?

A crusty Italian loaf cut thick enough to support the juicy topping.

Either — you want good colour and crisp edges on both sides.

How do I store leftover topping?

Refrigerate up to 3 days; it's also excellent on sandwiches and grilled meats.

Bruschetta with Roasted Peppers

Name: Bruschetta with Roasted Peppers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 jars roasted pepper strips; 2 cloves garlic (minced); 2 anchovy fillets (chopped); 1/4 cup extra virgin olive oil (plus more for the bread); 1 tbsp Italian parsley (flat-leaf, chopped); salt and pepper (to taste); 4 slices crusty Italian bread (cut 1/2-inch thick)

Grilled crusty bread topped with marinated roasted pepper strips in a garlic-anchovy oil — a make-ahead antipasto favourite.

Yield Serves 4

Total Time 20 minutes

Main Ingredients Roasted Sweet Peppers

Category Appetizers

Prep: 15 minutes · Cook: 5 minutes

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Bruschetta with Roasted Peppers — prepared dish

What Is Bruschetta with Roasted Peppers?

A classic Italian bruschetta where jarred roasted pepper strips are marinated in garlic-anchovy oil, then piled onto grilled olive-oil-brushed bread.

Why Make Bruschetta with Roasted Peppers?

The pepper topping can marinate hours ahead
Anchovy adds depth most guests can't name
Five minutes of actual cooking
Sweet peppers and smoky grilled bread are a perfect pair
An antipasto staple that never disappoints

Unico Products Used in This Recipe

Bruschetta with Roasted Peppers — Shopping List (4 servings)

Ingredients

2 jars roasted pepper strips
2 cloves garlic (minced)
2 anchovy fillets (chopped)
1/4 cup extra virgin olive oil (plus more for the bread)
1 tbsp Italian parsley (flat-leaf, chopped)
salt and pepper (to taste)
4 slices crusty Italian bread (cut 1/2-inch thick)

Adjust servings 4

Instructions

Cut the peppers into 1/2-inch strips and place in a deep bowl.
In a small bowl, combine the garlic and anchovies with the olive oil and mix to blend.
Pour the oil mixture over the peppers, add the parsley, season with salt and several grindings of pepper, and toss well; taste and adjust. (Can be made several hours ahead.)
Brush the bread slices with olive oil and grill or broil until toasted on both sides.
Top the toasts with the marinated peppers and serve.

Cooking Tips

Marinate the peppers several hours ahead for the best flavour
Mince the garlic finely so it disperses through the oil
Grill the bread until truly crisp — it must hold the juicy topping
Spoon some marinade oil over each toast
Top at the last minute so the bread stays crunchy

Frequently Asked Questions About Bruschetta with Roasted Peppers

1. Can I make the topping in advance?

Yes — several hours in the marinade improves the peppers.
2. Can I omit the anchovies?

Yes, though they dissolve into the oil and add savoury depth rather than fishiness; capers are an alternative.
3. What bread works best?

A crusty Italian loaf cut thick enough to support the juicy topping.
4. Grill or broiler?

Either — you want good colour and crisp edges on both sides.
5. How do I store leftover topping?

Refrigerate up to 3 days; it's also excellent on sandwiches and grilled meats.

Cooking Guides & Tips

What Is Muffuletta Olive Salad and How to Use It What muffuletta olive salad is — the briny New Orleans sandwich relish of olives and pickled vegetables — and how to use it well beyond the sandwich.
Jarred Roasted Red Peppers: How to Use Them How to use jarred roasted sweet peppers — sliced or whole — in sauces, salads, sandwiches and dips, no roasting required.
Party Appetizers, Italian-Style Crowd-pleasing Italian appetizers built largely from the pantry — antipasti, dips, crostini and bites for any gathering.