Peperonata Bruschetta

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 226 Kcal, 6g Protein, 35g Carbohydrates, 6g Fat


  • 1 red pepper
  • 1 yellow peppers
  • 2 spring onions, mit dem Grün
  • 1 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. Water
  • a little pepper
  • 0.5 tsp. salt
  • 1 garlic cloves
  • 200 g baguettes

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  • Cut the peppers into strips approx. 1 cm wide. Slice the onions. Cut the onion greens into rings, set aside. Heat the oil and sauté the onions. Add the peppers and sauté for approx 3 mins. Pour in the balsamic and the water, cover and simmer for approx. 5 mins., season, allow to cool a little.
  • Cut the baguette diagonally into approx. 1 cm slices, place the slices on a baking tray. Toast for approx. 2 mins. in the upper third of an oven preheated to 240°C. Halve the clove of garlic and rub the two pieces into the top side of the baguette slices. Spread the peperonata onto the slices, garnish with the onion greens that have been set aside.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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