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Grilled Bell Pepper Bruschetta with Mozzarella and Caper Basil Vinaigrette Recipe

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This recipe for Grilled Bell Pepper Bruschetta with Mozzarella and Caper Basil Vinaigrette is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Bruschetta Topping:
3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tbsp. olive oil
¾ tsp. kosher salt
¾ tsp. freshly ground black pepper
Italian or French bread, thinly sliced and grilled
1 lb. buffalo mozzarella, cut into ¼-inch thick slices
Fresh basil leaves, for garnish


For Caper-Basil Vinaigrette:
3 tbsp. red wine vinegar
1 tsp. dijon mustard
1 clove garlic, finely chopped
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ c. pure olive oil
2 tbsp. capers, drained
2 tbsp. chopped fresh basil leaves
Directions:
Directions:
For Caper-Basil Vinaigrette:
Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

For Bruschetta Topping:
Heat your grill to high. Brush bell peppers with olive oil and season with kosher salt and pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers.

Option: instead of grilling, toss peppers in oil and seasoning, broil in oven until all sides are browned; place in bowl, cover with plastic wrap and let sit 10 minutes. Peel the charred skin.

Slice peppers into strips to fit over bread slices. Place a few strips on bread, topped with a slice of mozzarella and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.

 

 

 

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