Roasted Red Peppers and Anchovies with Bruschetta: A Bold and Savory Appetizer

Written by Sarah Gardner

This Italian-inspired dish is the perfect harmony of sweet, smoky, salty, and savory flavors. Roasted red peppers are marinated in olive oil, garlic, and herbs, then paired with umami-packed anchovies atop crispy, golden bruschetta. Each bite is a flavor explosion, making it a stunning appetizer for a dinner party or a quick snack to elevate any evening.

Roasted Red Peppers and Anchovies With Bruschetta

Roasted Red Peppers and Anchovies with Bruschetta

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 6

Equipment

  • Baking sheet
  • Tongs or Grill
  • Small Mixing Bowl
  • Pastry Brush
  • Serving platter

Ingredients
  

For the Roasted Red Peppers

  • 4 large red bell peppers
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

For the Bruschetta

  • 1 baguette sliced into 1/2-inch-thick rounds
  • 2 tablespoons olive oil

For Assembly

  • 8-10 anchovy fillets packed in olive oil
  • Fresh parsley chopped (for garnish)
  • Optional: Small capers for extra briny flavor

Instructions
 

Roast the Red Peppers

  1. Preheat the oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered. Alternatively, grill the peppers over high heat until charred.

Peel and Marinate the Peppers

  1. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins. Peel off the charred skin, remove the seeds, and slice the peppers into thin strips. In a small bowl, toss the pepper strips with olive oil, garlic, red wine vinegar, salt, pepper, and oregano. Let marinate for at least 15 minutes.
    small bowl filled with thin strips of roasted red peppers

Prepare the Bruschetta

  1. While the peppers marinate, preheat your broiler. Brush the baguette slices lightly with olive oil on both sides and arrange them on a baking sheet. Broil for 1-2 minutes per side, or until golden and crisp. Watch closely to avoid burning.

Assemble the Bruschetta

  1. Spoon the marinated red pepper strips onto each toasted baguette slice. Top with a single anchovy fillet and garnish with fresh parsley. Add capers, if desired, for extra tanginess.

Serve and Enjoy

  1. Arrange the bruschetta on a serving platter and serve immediately. These are best enjoyed fresh, while the bread is still warm and crisp.

Pairings

Pair this bruschetta with a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a complete appetizer spread, serve alongside marinated olives, prosciutto, and fresh mozzarella.

FAQs

1. Can I use jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers are a great time-saver. Just drain them well before marinating.

2. Are there alternatives to anchovies?

If anchovies aren’t your thing, you can substitute thin slices of prosciutto or leave them out entirely for a vegetarian version.

3. How do I store leftovers?

Store any leftover marinated peppers in an airtight container in the fridge for up to 3 days. The bruschetta is best assembled just before serving to keep the bread crisp.

4. What other bread works for bruschetta?

Ciabatta or sourdough slices are great alternatives to baguette. Just make sure to slice them thinly and toast them well.

5. Can I prepare the peppers in advance?

Absolutely! Marinate the peppers a day ahead to deepen their flavor. Store them in the fridge and bring them to room temperature before assembling.

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