Roasted Peppers, Mozzarella and Anchovies Bruschetta: a flavor combination that seems odd to many but that will surprise by how extraordinary it is. The saltiness of the anchovies contrasts the buttery mozzarella and the smoky taste of roasted peppers. If you are looking for a recipe to entertain your friends and family this summer, make this one!
Jump to:
- Why you will love this recipe
- Roasted Peppers, Mozzarella and Anchovies Bruschetta Ingredients
- How to make Roasted Peppers, Mozzarella and Anchovies Bruschetta
- More delicious recipes for you
- How to serve roasted pepper, mozzarella & anchovies bruschetta
- How to store roasted pepper, mozzarella & anchovies bruschetta
- Can I make bruschetta ahead of time?
- Which wine to pair with bruschetta?
Why you will love this recipe
– A great variation to the classic Italian tomato bruschetta, your adventurous foodie friends will love!
– A delicious bruschetta recipe to pair with any of seafood pasta
– A different way to use roasted peppers.
Roasted Peppers, Mozzarella and Anchovies Bruschetta Ingredients
Because it is such a simple dish, the quality of ingredients is essential in making a good bruschetta – the flavor of each ingredient is on full display in every bite. To make this delicious bruschetta recipe you will need these ingredients:
Bread: The bread is the base of the bruschetta, so it will require particular attention. I suggest a bread that is crusty on the outside and relatively light on the inside. The classic Italian bread for bruschetta is ciabatta bread, though a baguette will also work quite well. You can also use stale bread. Usually one day old bread is great as it has lost its humidity and will become more crisp, perfect to hold that juicy tomatoes mixture!
Olive oil: For a great bruschetta, you will have to use a high-quality olive oil. Extra-virgin olive oil (EVOO) is best: its flavor should be delicate and with a low level of acidity – fruity olive oil is a great choice. The extra virgin olive oil is what makes your bruschetta crispy and yummy.
Simply Roasted Bell Peppers: there is something to be said in roasting your own peppers. My simply roasted peppers recipe is easy and simple and you will really taste the flavor of fresh vegetables. I used a variety of red bell peppers, yellow and orange ones. You can use one color or different colors, I do recommend though to choose among red peppers, yellow or orange peppers as they are sweeter compared to green peppers. If you do not want to roast your own bell peppers, you can use a good quality of jarred peppers, but I will give it a try to do my own. You can use them in endless recipes!
Fresh Mozzarella: Buffala Mozzarella is made from buffalo milk and is produced in Campania, in the area between Naples, Salerno and Caserta. The Bourbons from Spain introduced the buffalos to Italy in the 18th century.
The color of this type of mozzarella is porcelain white and, for this reason, it is often called “the pearl of the table”. The skin is thin and the internal part is soft, and it is best to serve it at room temperature. Mozzarella di Bufala is very versatile. You can eat it by itself, in salads, over toasted bread or with pizza, to mention a few of the endless possibilities.
You can sub buffalo mozzarella with cow’s mozzarella or burrata.
Anchovy fillets: they add an umami flavor that complements the sweetness of the peppers and the creaminess of the cheese. For the anchovies, I suggest you use the best quality of anchovies in a jar that you can find at specialty food stores. I don’t like anchovies, what can I use instead? The best substitute for anchovies should still be something that has that salty flavor: black olives, capers or green olives would be great.
Fresh Basil leaves: it adds a touch of freshness to the dish and it’s the herb of the summer season!
How to make Roasted Peppers, Mozzarella and Anchovies Bruschetta
Making this bruschetta is super easy!
ROAST THE PEPPERS:
Please follow the link to my recipe and the step by step. You can make this ahead, so that you will have your ingredients ready.
PREPARE THE SLICES OF BREAD
Rim a baking sheet with parchment paper and heat the oven at 450°F. First of all cut the slices of bread on the diagonal. I prefer slices that are 1/2 inch thicker as they have to hold the topping and there should be an equilibrated ratio between the topping and the bread.
Drizzle some extra-virgin olive oil on the bread.Bake it in the oven until the bread become golden and crispy.
PREPARE THE INGREDIENTS
Place some anchovies in a small bowl. MY TIP: separate the anchovies, in this way you will go faster when you will assemble the bruschetta.
Sliced your mozzarella. TIPS: slice it as soon as you place the bread in the oven. Once cut, it will release the liquid and you want all the moist to stay within the mozzarella and not to be dispersed
Slice the peppers in 1/4 inch slices.
ASSEMBLE THE BRUSCHETTA
To make this bruschetta, top the toasted bread with mozzarella, and then add a few thin slices of roasted bell pepper, possibly alternating the colors. Finally, top each bruschetta with one anchovy and some basil.
More delicious recipes for you
Classic Italian Tomato Bruschetta
Strawberry and Ricotta Bruschetta
Zucchini with Raisin and Pine Nuts
How to serve roasted pepper, mozzarella & anchovies bruschetta
This authentic Italian bruschetta recipe can be part of a great Italian Antipasto Platter. Or you can serve them with a side salad for a light lunch, which I must confess is one of my favorite things in summer! They are great as well with Easy Smoked Salmon Mascarpone Linguine or Orata al Forno. You can also pick any other Italian seafood recipes from those you can find my blog.
How to store roasted pepper, mozzarella & anchovies bruschetta
Fridge: Any leftovers can be stored in the refrigerator for 1-2 days in an airtight container. I usually store only the roasted peppers in a jar. The bread and mozzarella are best when eaten immediately.
Freezer: I don’t recommend freezing any leftover. This recipe is so easy to make that it is worth making it fresh.
Can I make bruschetta ahead of time?
In my opinion this is best when fresh. You can prepare the peppers ahead of time, and store it in a jar in the refrigerator.
Definitely the bread has to be toasted before adding the topping, otherwise it will become soggy.
Which wine to pair with bruschetta?
Usually we eat bruschetta as a nibble with an apero, so my choice here is very biased, and I suggest the classic Aperol Spritz. The bitter-sweet taste of the Aperol Spritz pairs well with the sweetness of the vegetables.
If you would like to have wine, a good choice would be a Vermentino, which pair well with the umami flavor of the anchovies.
If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments!
Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
- 1 unit baguette
- 1 serving Simply Roasted Bell Peppers thinly sliced
- 1 tbsp olive oil extra virgin
- 1 clove garlic
- 6 oz Bufala Mozzarella cubed
- 1½ oz anchovies coarsely chopped
- 1 oz basil fresh
Instructions
- Start by slicing the bell peppers. Dice the mozzarella and the anchovies.
- Continue by slicing the bread in 0.5 inch thick slices. Brush it with garlic and 1 tbsp olive oil on both sides.
- Preheat the oven at 400° F.
- Place the bread on a baking sheet the bread, toss it with EVOO, rub it with a clove of garlic and toast it on both sides until golden. Around 4 minutes for each side.
- Remove the bread from the oven and put on top the diced mozzarella, the sliced peppers and the anchovies. Top it with basil. Serve it immediately.
Notes
- Check the bread while it is toasting, it has to be toasted for the right time. You do not want it to be too hard or, on the contrary not toasted enough.
Nutrition
Queste bruschette sono veramente deliziose!!!