Fresh, vibrant and easy – this recipe for Easy10-Minute Roasted Pepper and Cannellini Bruschetta makes a hearty rustic appetizer or quick weeknight vegetarian meal.
I love how this bruschetta comes together in just 10 minutes. With a few simple ingredients and a quick stir, you are on your way to enjoying a lovely and healthy spread.
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Fire up the flavor with this Roasted Pepper and Cannellini Bruschetta
This recipe for Easy 10-Minute Roasted Pepper and Cannellini Bruschetta calls for roasting the skins of the sweet peppers. I love the rich, earthy flavor that charring the peppers brings to this spread without compromising freshness.
There are several ways you can achieve the perfect char. You can use a dry, hot skillet or prepare them under the broiler in your oven. Alternatively, if you already have your grill going, you can throw on a pepper or two and let the coals do the work. Or, you can really have some fun with it…
Think outside the creme brulee box! The Culinary Jo Chef Kitchen Torch is my absolute new favorite! I acquired one of these torches in time for Thanksgiving 2021 and it did not disappoint. The Superior RX ships the fuel and torch as a bundle so you can get started creating in the kitchen right away. It’s powerful enough to sear a piece of meat to perfection, but also gives you focused control for smaller things like toasting marshmallows.
It lets you char the peppers in a matter of minutes. And it gives you complete control over the surface of the pepper so you can get the exact distribution of char that you want. It’s a great little gem to add to your culinary tool box.
Cannellini beans: canned, boxed or jarred?
I find the flavor of some canned goods take on a slightly metallic flavor. It’s one of the reasons I’m trying to break away from metal. For this reason and whenever possible, I prefer to buy canned goods that are packaged in either glass jars or boxes.
Any brand of beans will work, but my personal favorite is Jack’s Quality brand. They’re easy to find in most larger grocery stores. Smaller health food stores carry them as well. And they are oh, so delicious! I usually end up sneaking a few while preparing this recipe. I just love their creamy, buttery texture.
Alternative edible plates.
Toasted Italian bread provides a neutral and sturdy vehicle for this roasted pepper and cannellini bruschetta. However, if you’re looking to add a little variety to your board, homemade crackers are a delicious alternative.
My recipe for Paprika Parmesan Crackers has just a hint of Parmesan and nicely compliments this dip. If you’re looking to really wow your guests, you can also try this recipe for homemade Rustic Table Water Crackers. However, if you want to keep things easy, a nice French or Italian baguette thinly sliced makes a perfect vehicle for this tasty appetizer as well. The neutral flavor of all three of these options will help keep the flavor of this bruschetta recipe front and center.
Easy 10-Minute Roasted Pepper and Cannellini Bruschetta
Course: StartersCuisine: Italian-AmericanDifficulty: Easy2
cups15
minutes7
minutesFresh, vibrant and easy rustic appetizer or quick weeknight vegetarian meal.
Ingredients
1 15-oz. jar of cooked cannellini beans – rinsed and drained.
3/4 cup roasted sweet peppers (red, orange and/or yellow bell peppers) that have been seeded and cut into a 1/4 inch dice.
1/4 cup fresh parsley, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. red onion, fine dice
1 Tbsp. plus 1 tsp. fresh lemon juice
1/4 tsp. fresh lemon zest
1/4 tsp -1/2 tsp salt (to taste)
Plain Chevre goat cheese or a mild, creamy feta as an alternative topping (optional)
Directions
- Clean and seed the sweet bell peppers. You can use one color or an assortment of colors (red, orange and yellow).
- In a hot, dry skillet (no oil), place the pepper tops skin side down in the pan. The skins will begin to blister, pop and sizzle and turn black. Approx. 5-7 minutes.
You may need to press the peppers from time to time with a spatula to ensure they remain in contact with the pan. Alternatively, you can use a kitchen blow torch, use the broiler, or roast the peppers over an open fire to get the desired charred effect. - Remove the peppers from the pan and allow them to cool completely. Cut into 1/4 inch dice and set aside.
- In a small mixing bowl, combine the beans, peppers, parsley, red onion, olive oil, lemon juice and lemon zest.
- Gradually add salt to taste – starting with 1/4 tsp. The brand of beans you use, whether they are low-sodium, etc. will factor into the amount of salt needed ultimately. Start with less and adjust as needed.
- Store in the refrigerator for up to one week. Serve with toasted Italian bread or crackers, and goat cheese.
