Bell Pepper and Mozzarella Bruschetta are a delicious appetizer, full of flavor and easy to prepare.
Filled with a tasty sauce made from red bell peppers and gooey mozzarella, they are tasty and irresistible, perfect to accompany an aperitif, as an appetizer, for brunch, or a delightful apericena.
Read how to make Bell Pepper and Mozzarella Bruschetta with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6 slices rustic bread
- Half red bell pepper
- 5 oz tomato puree
- 1 clove onion
- 1 clove garlic
- 1 fillet anchovy in oil
- 10 pitted black olives
- 1.75 oz mozzarella (grated)
- oregano
- extra virgin olive oil
- salt
Preparation of Bell Pepper and Mozzarella Bruschetta
Peel the garlic and clean the onion clove, then finely chop them.
Wash the pepper, remove the stalk, seeds, and filaments, and cut it into small pieces.
Also, chop the anchovy fillet.In a large pan, sauté the chopped garlic, onion, and anchovies with a bit of extra virgin olive oil.
Add the chopped bell pepper, let it flavor and add the pitted black olives, some oregano, and adjust with salt.
Stir and let it cook for five minutes, then add the tomato puree and cook for another ten minutes, stirring occasionally.Heat another lightly oiled non-stick pan and place the slices of bread in it.
Cook them for a couple of minutes and then flip them.Spread the prepared bell pepper mixture on the surface of the bread still in the pan, then sprinkle with grated mozzarella and cover the pan with a lid.
Let it cook for another couple of minutes, until the mozzarella has melted.
Serve your Bell Pepper and Mozzarella Bruschetta immediately.
Notes
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