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Sautéed Pepper Bruschetta

Our regional Farmer’s Market makes swapping out tomatoes for sautéed pepper bruschetta much easier.

Our farmer’s market has incredible bouquets of sunflowers, mums and gerbera daisies and gorgeous local produce make provides endless choices for new recipes.

As things start to cool off in the fall we enjoy wandering among all of the market stalls looking for new things to try.

It’s a wonderful place to visit and I love teaching the kids about the different types of produce. The unique colors and textures captivate my kids. Golden zucchini, purple bell peppers, and Sicilian eggplants are all favorites.

Eamon Smells Flowers
Bell Peppers
Sicilian Eggplant

We always come home with lush tomatoes, beautiful peppers, fragrant apples, and maybe a little bit too much kettle corn. Braised Pepper Bruschetta is my favorite thing to make with our bounty.

We swap tomatoes for sweet sautéed peppers and it makes a simple appetizer and can easily adapt for vegetarian or vegan guests.

Its an exceptional dish to share at gatherings and goes great with a favorite fall dessert like Pumpkin Cheesecake Brownies.

The bruschetta is always a crowd pleaser and is easy to prepare in advance. Y

Served on perfectly crisped bruschetta, easily prepared or picked up at a local bakery, and drizzled with aged balsamic vinegar. For my husband and I Braised Pepper Bruschetta is a must have every fall.

Braised Pepper Bruschetta
Yield: 12 large crostini or 24 small bruschettas

Braised Pepper Bruschetta

Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes

Sweet sautéed bell peppers replace tomatoes in this enticing version of a classic Bruschetta. It’s an simple appetizer that is easy to adapt for vegetarian or vegan guests.


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup fresh basil leaves, chiffonaded
  • 1 loaf french bread or baguette, sliced at an angle
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Balsamic vinegar for serving
  • Fresh parmesean, goat cheese, or nutritional yeast for serving


  1. Heat olive oil in a large skillet over medium heat. Sauté garlic until just fragrant, about a minute or so.
  2. Add diced bell peppers. Sauté peppers until soft being careful not to let them brown. Remove from heat.
  3. Allow to cool for at least an hour.
  4. Cut the bread into diagonal slices about 1″ thick. Melt 1 tbsp butter and 1 tbsp olive oil in a large skillet and cook half the bread until golden brown on both sides. Repeat with the other half of the butter and oil and the other half of the bread.
  5. Stir in basil and fresh cracked pepper just before serving.
  6. To serve scoop pepper mixture onto bruschettas or crostini, drizzle with balsamic vinegar, and sprinkle with parmesan, goat cheese or nutritional yeast.


Keep this in the refrigerator for up to a week to get ahead of fall events like Thanksgiving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 4mgCarbohydrates: 38gFiber: 2gSugar: 4gProtein: 9g

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