Roasted Pepper Bruschetta with Calabrian Chili Mayo & Provolone
by
Ereka Vetrini
A simple but flavor-packed appetizer featuring sweet roasted peppers, briny olives, fresh herbs, melted provolone, and a spicy Calabrian chili mayo. It's the perfect summer starter for entertaining
Prep Time:
10 minutes
Cook Time
30 minutes
Serves:
6 Servings
Level:
Beginner
Ingredients
2 tbsp olive oil
1 bag mini sweet peppers
2 shallots, thinly sliced
1/2 cup pitted olives, sliced
1/4 cup fresh parsley, chopped
1/2 tsp salt
1 large baguette
8 slices provolone cheese
1/3 cup mayonnaise
1 tsp Calabrian chili paste
2 tbsp balsamic glaze
Instructions
Step 1: Preheat oven to 450°F.
Step 2: Toss mini sweet peppers with 1 tablespoon olive oil and roast for about 15 minutes until lightly charred.
Step 3: Reduce oven temperature to 400°F.
Step 4: Remove stems and seeds from peppers if desired and roughly chop.
Step 5: In a bowl, combine roasted peppers, shallots, olives, parsley, remaining olive oil, salt, and a splash of vinegar.
Step 6: Mix mayonnaise with Calabrian chili paste.
Step 7: Slice baguette and spread with Calabrian mayo.
Step 8: Top with provolone cheese and bake until melted and lightly golden.
Step 9: Spoon pepper mixture over toasted bread.
Serving & Finishing Touches
Finish with balsamic glaze and serve immediately.