Bruschetta peperonata Recipe

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10 min


30 min

Peperonata is a delicious Italian stew of onions and sweet peppers. It acts as the perfect side dish to meat and fish but also makes a great addition to a selection of antipasti. The peppers make this a colourful dish which is so versatile you could try using it as a sauce or a relish even. We’ve topped crunchy bruschetta and added tangy olives to make a wonderful starter or snack.


  • 2tbsp olive oil
  • 4 peppers, sliced into thin strips
  • Salt and pepper
  • 50g mixed olives, roughly chopped
  • 8 small slices of ciabatta bread
  • 1 clove of garlic, peeled
  • Fresh basil leaves, torn


  • Heat the oil in a large deep frying pan and add all the peppers. You want to cook them on a low heat until they soften and caramelise slightly. This should take roughly 20-25mins. Add the olives and season to taste. Set aside.

  • Take the ciabatta slices and rub the garlic clove over the surface and place until the grill until golden. To serve, top the ciabatta with a spoonful of the peperonata and sprinkle over the basil leaves.

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Top Tip

Best to stick to yellow, orange and red peppers as green ones tender to be a bit bitter.