Recipe: Bruschetta with Roasted Peppers

Special Feature

Bruschetta with Roasted Peppers

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

4 yellow peppers
4 red peppers
salt
freshly ground black pepper
2 cloves garlic, minced
1/2 bunch basil, minced
1/2 cup extra-virgin olive oil, plus extra
1 loaf day-old Italian cornmeal bread (not cornbread)
1 lb. fresh robiola or mild goat cheese

Roast the peppers on a grill or under the broiler until charred on all sides: turn them as they roast to ensure even cooking. Peel the peppers while they are still hot. Remove the seeds, and cut into strips. Toss the peppers with the salt, garlic, basil and olive oil. Cut the bread into 1/2 inch slices. Top each slice with the peppers, their dressing and some crumbled cheese. Drizzle with more olive oil and serve.

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