Prep & Cooking Time

• Prep Time: 15 minutes

• Cooking Time: 6–8 minutes

• Total Time: ~20 minutes

• Servings: 4–6

Ingredients

• 1 baguette or Italian bread

• 3–4 ripe tomatoes (seeded), finely chopped

• 2 red/orange/yellow bell peppers, diced

• 2–3 tbsp extra virgin olive oil

• Salt, to taste

• Black pepper, to taste

• 1 tsp lemon juice

• 1 tbsp chopped sun-dried tomatoes

• Fresh basil leaves, finely chopped or basil pesto

• Optional: grated Parmesan or mozzarella

Equipment Needed

• Cutting board

• Sharp knife

• Mixing bowl

• Spoon

• Toaster / oven / grill pan

Method

1. Slice the baguette into ½-inch thick slices.

2. Toast or grill the bread slices until crisp and lightly golden.

3. In a bowl, add chopped tomatoes, diced bell peppers, and sun-dried tomatoes.

4. Add olive oil, lemon juice, salt, and black pepper. Mix gently.

5. Fold in chopped basil or basil pesto.

6. Spoon the mixture generously onto toasted bread slices.

7. Optional: sprinkle Parmesan or mozzarella on top and lightly toast again until just melted.

8. Serve immediately for best texture and flavor.

Tips

• Always seed tomatoes to avoid soggy bruschetta.

• Assemble just before serving to keep the bread crisp.

• Lemon juice adds freshness and balances the sweetness of peppers.

• For parties, keep topping and bread separate until serving time