Roasted Pepper Tartine Recipe (2024)

Excellent, quick lunch. I took a jar of roasted peppers, drained out the liquid and added olive oil, garlic and basil. Bought a tin of olives, transferred them to a jar. Put both jars in the refrigerator. Whenever I want a quick, perfect lunch, I just go to the refrigerator. I used Raclette cheese. Tried the sun-dried tomato puree and didn't like it...just brushed the toasted bread with a little of the garlic/basil/olive oil in the pepper jar.

Years ago an Italian friend showed me how to roast peppers for a roasted red pepper and mozzarella bruschetta and I've been making it for almost forty years. Never use store bought peppers. It's easy to roast the peppers under the broiler, skin and seed them over the sink and put them in a container with salt, olive oil, sautéed garlic and maybe basil if it's in season. Keeps in the refrigerator to make bruschetta by adding plain toasted bread and mozzarella cheese. Yum..yum.

Delicious, have made twice... the second time I used capers instead of olives, which Was better in my opinion. A great summer
supper, with minimal effort.

Very good, very easy. Thinking of ways to tinker - maybe capers instead of olives.

Outstanding recipe--I used fresh tomatoes. If you are in a hurry, definitely use the jarred peppers. I made mine from scratch and it took far longer to prepare than it did to eat.

Oh, don’t peel over the sink! You lose all the wonderful pepper juices. Peel over a bowl, and add some (or all) of the juice in the container with the oil and peppers.

I think I'll take this a half-step further and replace that tomato paste with the NYT's muhammara, the highest calling of roasted red peppers, so two entire layers are combined. Top with the cheese and assorted olives. Pretty sure I'll love that.https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread

Canned is never better than charbroiled, roasted peppers. You can't fake the smoky flavor. I always have time to prepare the highest quality foods that will go into my mouth. Cooking is a art and I suppose I'm dating myself. I like to savor the taste of what Mother Earth has provided.

Fresh pepper season so made with ingredients as written, using Italian sweet red and yellow peppers from farmers market that I roasted. Recipe lists sun-dried tomato puree as optional but used that too and I think it helps 'make' this. Mezzetta produces very good sun dried tomatoes packed in olive oil that I start with and puree/fine chop myself. https://www.mezzetta.com/products/sun-ripened-dried-tomatoes-in-olive-oil Lunch, light dinner, "wine time" and company worthy too. Keeper

Delicious. I rubbed the toasts with garlic. I also used harissa because that’s all I had. On a few, I added some thinly sliced dried mission figs, which added a nice compliment of sweetness to the harissa.

I think I'll take this a half-step further and replace that tomato paste with the NYT's muhammara, the highest calling of roasted red peppers, so two entire layers are combined. Top with the cheese and assorted olives. Pretty sure I'll love that.https://cooking.nytimes.com/recipes/1017492-muhammara-red-pepper-and-walnut-spread

So versatile! Used half a baguette, canned piquillo peppers which I broiled a few minutes prior to assembling: also broiled a dozen grape tomatoes and black pepper sliced in half. Assembled with some racket te sliced on the bottom, peppers, tomatoes olives and some dots of raclette between… sprinkled with oregano and sprayed with a basil flavored EVOO. So good!

Made this tonight for dinner for one. Perfect pandemic supper. Rather than sun-dried tomato tapenade, I minced jarred sun dried tomatoes and then smashed on the toast. It was perfect. Didn’t have fresh marjoram, so I opted for herbes de Provence rather than dried oregano. If you have good olives and you like olives, stick with olives. Will make again!

I make this often. It's pretty darned close to a meal that which ingredients are always on hand. To night I made it with roasted marinated artichoke hearts, which I also nearly always have on hand. Give it a try, it was a good addition.

Every time I make this, guests rave about it. An easy-to-make and reliable showstopper.

I made these as small appetizer bruschetta and took them to a dinner party. I used thin-sliced homemade black bread, Cambozola cheese and garnished with caper berries. Everyone loved them!

Excellent, quick lunch. I took a jar of roasted peppers, drained out the liquid and added olive oil, garlic and basil. Bought a tin of olives, transferred them to a jar. Put both jars in the refrigerator. Whenever I want a quick, perfect lunch, I just go to the refrigerator. I used Raclette cheese.-used capers instead of olives, which Was better in my opinion.-used fresh tomatoes. If you are in a hurry, definitely use the jarred peppers

Tried this the other day, but used grilled slabs of sweet potatoes instead of toast.

Years ago an Italian friend showed me how to roast peppers for a roasted red pepper and mozzarella bruschetta and I've been making it for almost forty years. Never use store bought peppers. It's easy to roast the peppers under the broiler, skin and seed them over the sink and put them in a container with salt, olive oil, sautéed garlic and maybe basil if it's in season. Keeps in the refrigerator to make bruschetta by adding plain toasted bread and mozzarella cheese. Yum..yum.

Made these tonight, and they were delicious. I did change it a little. Used roasted red peppers from a jar, added sun dried tomato pieces, topped with brie.

Delicious, have made twice... the second time I used capers instead of olives, which Was better in my opinion. A great summer
supper, with minimal effort.

Added roasted Chinese eggplant and used sliced fresh tomatoes plus Cambozola cheese. Delicious!