"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Bell Pepper Bruschetta with Mozzarella and Caper Basil Vinaigrette Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Grilled Bell Pepper Bruschetta with Mozzarella and Caper Basil Vinaigrette, by , 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!

Contributor:  
Contributor:  
Jo Snell

Category:
Category:

Ingredients:  
Ingredients:  
For Bruschetta Topping:
3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tbsp. olive oil
tsp. kosher salt
tsp. freshly ground black pepper
Italian or French bread, thinly sliced and grilled
1 lb. buffalo mozzarella, cut into -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
tsp. salt
tsp. freshly ground black pepper
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

6W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!