Sausage, Grilled Pepper, and Tomato Bruschetta

This open sandwich of toasted ciabatta bread with a mixed bell-pepper topping is typical of the style of food enjoyed in Mediterranean countries, where bread, along with plenty of fruit and vegetables, is a mainstay of the diet. A little chorizo sausage adds a spicy note to the mix of bell peppers.

[quicklook-recipe prep_time=”20 min” cook_time=”30 min” serves=”10″ details=”” ]

Sausage, Grilled Pepper, and Tomato Bruschetta
Sausage, Grilled Pepper, and Tomato Bruschetta

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 medium ciabatta loaf or medium French bread
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 2 ounces chorizo sausage, thinly sliced
  • 1 cup quartered cherry tomatoes

[/ingredients-left]
[ingredients-right]

  • 1 cup quartered cherry tomatoes
  • 2 tablespoons tomato relish or chutney
  • 1/2 cup torn fresh basil leaves
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed Black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”50 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 400°F. Wrap the ciabatta bread in foil and bake for 8 to 10 minutes. Remove from the oven and place on a wire rack to cool. Preheat the oven broiler to high.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]When the broiler is hot, place the peppers skin side up on a baking tray and broil until the flesh softens and the skin begins to blister and char, about 8 to 10 minutes. Transfer the peppers to a plastic zipper bag, seal, and set aside until cool enough to handle.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]While the peppers are cooling, sauté the chorizo sausage slices in a small skillet until the oil runs out and the sausage slices start to crisp, about 3 to 4 minutes. Drain on a paper towel.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place the chorizo in a bowl and add the tomatoes, relish or chutney, and basil. Remove the cooled peppers from the bag and peel away their skins. Roughly chop the flesh and add to the bowl. Season lightly with pepper and mix well. Set aside while you prepare the toasts.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Cut the baked ciabatta across into 5 pieces, then cut each piece in half horizontally. Mix the olive oil with the garlic and brush this mixture onto the cut sides of the ciabatta pieces. Place them cut side up under the broiler and toast until golden and crisp, about 2 to 3 minutes.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Top the toasted ciabatta with the pepper and chorizo mixture and serve immediately.[/step-item][/step-list-wrapper]

[cooking_tip]For a vegetarian topping, omit the chorizo and sprinkle the pepper and tomato mixture with 1/4 cup toasted pine nuts. Or, replace the chorizo with 2 ounces crumbled feta or goat cheese.[/cooking_tip]

[factoid]Chorizo is a popular Spanish sausage made with pork and pimiento, a Spanish pepper. Though chorizo has a high fat content, this can be substantially reduced by using a small amount and by sautéing the sausage in a dry pan and draining it well.[/factoid]

[nutrition-info calories=”150″ calories_fat=”23″ fat=”3g” sat_fat=”1g” choles=”3mg” sodium=”387mg” carbs=”27g” sugars=”2g” protein=”5g” fiber=”2g”]

  • Exchanges: starch 1 1/2, vegetable 1
  • Excellent source of thiamine, vitamin C. Good source of folate, niacin, riboflavin, vitamin A.

[/nutrition-info]

Originally Published in Reader's Digest

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