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Tomato + Pepper Bruschetta

Ever have one of those days where the only thing that sounds good is a plate of appetizers? Yep. Me too. Craving apps - and parties! - like crazy right now.

When I'm in the mood for appetizers, chances are I'm making bruschetta. Tomatoes. Garlic. Basil. Bread. Mmmmmm. So delicious. Over the years, I've tweaked this recipe to include peppers for some sweet heat, and pine nuts for a little crunch! This one's good as an appetizer OR as a meal, guys. I just had it for lunch...

Feel free to use your favorite bread as the base, but I'm a big fan of a toasted French loaf!



Tomato + Pepper Bruschetta

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Total Time: 20-25 minutes

Servings: 10-12


1 pint red cherry or grape tomatoes, halved lengthwise

1 pint yellow cherry or grape tomatoes, halved lengthwise

1/4 cup Mama Lil's Peppers, diced

3 Tbsp olive oil

4 garlic cloves, minced

3 tsp Balsamic vinegar

1/8-1/4 cup pine nuts

15 basil leaves, chiffonade

salt + pepper


1 crusty French bread loaf, baguette or your favorite!


  1. Heat olive oil in saute pan over medium heat. When oil is hot and shimmers, add garlic. Saute until fragrant and slightly golden brown. About 1-2 minutes. Remove from heat and add oil and garlic to mixing bowl.

  2. Add sliced tomatoes, peppers, balsamic vinegar, pine nuts and basil to bowl with oil and garlic. Toss to combine. 

  3. Add a small pinch of salt + peppers to taste. Don't over-salt the mixture! Set bruschetta mixture aside and allow everything to marinate.

  4. Cut up your preferred bread into thin slices. As french bread is bigger than baguette, I cut the slices in half. Butter bread and toast both sides in a pan over medium heat.

  5. Top bread with bruschetta mixture and enjoy!

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