Smoky, sweet roasted peppers meet tangy lemon cream cheese on a crisp slice of ciabatta — this bruschetta tastes like summer on a plate. With briny olives, sun-dried tomatoes and a snowfall of parmesan, it is the kind of appetizer that vanishes before dinner, much like our Mushroom Bruschetta with Poached Egg.
Ingredients
- 1 ciabatta loaf
- 2 bell peppers
- 60 g (1/4 cup) pitted olives
- 1 sweet red onion
- 150 g (5 oz) cream cheese
- 1/2 lemon, juiced
- 1 tsp dried basil (or a handful of fresh basil)
- 8-10 sun-dried tomatoes
- 30 g (1 oz) parmesan
- Salt and black pepper, to taste
Instructions
- Roast the bell peppers at 200 C (400 F) for 40 minutes until charred and soft, then peel off the skins.
- Stir the lemon juice, salt, and pepper into the cream cheese until smooth.
- Dice the roasted peppers, sun-dried tomatoes, olives, and sweet red onion.
- Fold everything into the cream cheese mixture.
- Crush the dried basil between your palms over the bowl and mix it in.
- Toast the ciabatta slices until crisp, spread generously with the topping, shave parmesan over the top, and enjoy.
Tips
- Char the peppers until the skins blacken and blister — that smoky sweetness is the soul of this bruschetta. Peel them while still warm for the easiest release, and see the roasting guides at Serious Eats for more high-heat vegetable tricks.
- Crush dried basil between your palms just before adding it — the friction wakes up its aroma in a way pre-ground herbs never match. For a creamier variation, try our Tuna Bruschetta with Cream Cheese.
- Assemble just before serving so the ciabatta stays crisp. Leftover topping keeps in the refrigerator for up to 2 days and also works beautifully next to an Italian-style bruschetta with cold cuts and parmesan platter.
Nutrition: per 100 g: 186 kcal, protein 13.2 g, fat 6.1 g, carbs 17 g