This bruschetta recipe combines sweet grilled peppers with rich mascarpone and gorgonzola, making an irresistible Italian starter.
Few things capture the spirit of Italian summer quite like peppers charred on an open flame. Their skins blister and blacken, their flesh softens, and the flavour deepens into something smoky, sweet and faintly addictive. Once peeled and sliced, a drizzle of olive oil and a little garlic are all they need to become the star of a simple but memorable dish.
Bruschetta itself has humble origins, once a practical way for farmers to make use of day-old bread by toasting it and topping it with whatever was on hand. Today, it has become a canvas for all manner of seasonal flavours. In this version, the natural sweetness of roasted peppers is balanced with a rich layer of mascarpone and gorgonzola, and a scattering of olives and parsley for brightness.
Italians, especially in the south, remain loyal to misshapen peppers sold at market stalls rather than the uniform supermarket variety. They may not look perfect, but their taste is incomparable — especially when flame-grilled.
These bruschette are best served warm, with the cheese spread melting into the bread and the peppers piled generously on top. Enjoy them with a glass of chilled white wine, preferably outside, where they truly belong.
Bruschette with grilled peppers and cheeses | Bruschette con peperoni e formaggio
➤ Serves: 4
➤ PREPARATION: 30 minutes
➤ COOKING: 30 minutes
Ingredients:
- 3 large red/yellow bell peppers
- 1 small garlic clove, finely chopped
- 100g mascarpone
- 100g gorgonzola
- Small bunch flat-leaf parsley, chopped
- 4 Tbsp extra-virgin olive oil
- 8 slices of crusty country bread
- Pitted black olives to garnish
- Sea salt and black pepper
Method:
- Heat a cast-iron griddle plate or pan. (Alternatively, if it’s a nice day, you can cook the peppers on the dying embers of a barbecue.) Place the peppers on the griddle, switch on your extractor fan and cook, turning occasionally, until the outer skin is blackened and the peppers have begun to soften.
- Place the peppers in a bowl and cover with a lid or a plate. Allow to cool. As your griddle pan is hot, rub some olive oil on each piece of bread and grill until crisp. Set aside.
- Once the peppers are cool enough to handle, pull out the tops. Place them on a cutting board, peel away the skin, remove any seeds and slice thinly. Place the peppers back in the bowl, add the garlic and season well with salt and freshly ground black pepper. Add a drizzle of olive oil and mix well. In another bowl, mix together the mascarpone and the gorgonzola with a fork.
- To finish, butter each slice of bread generously with the cheese mixture. Top with a couple of slivers of pepper, an olive or two, a sprinkling of parsley and just a pinch of salt.
Keep the barbecue going with this grilled polenta recipe
Recipe by Mario Matassa