use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Mozzarella & Pepper Bruschetta

Nothing beats the classics, and this Italian recipe for mozzarella and pepper bruschetta is just that.
  • Cooking time25 minutes
  • Prep time5 minutes
  • 4 portions
recipe image Mozzarella & Pepper Bruschetta


  • 55 grams Bertolli Originale buttery spread
  • 1 large red pepper deseeded and cut into thin strips
  • 1 pinch of sugar
  • 1 tbsp dried or fresh rosemary
  • 1 tbsp lemon juice
  • 8 slices Italian style bread such as ciabatta
  • 16 black olives
  • 100 grams fresh mozzarella cheese thinly sliced

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat the Bertolli spread in a frying pan and stir in the peppers, sugar and herbs. Cover and cook gently for about 20 minutes, stirring occasionally, until the peppers are very soft but not brown. Stir in the lemon juice.
  2. Grill the ciabatta bread slices on both sides until golden brown.
  3. Pile the pepper mixture on to the toast and top each slice with 2 olives and some mozzarella cheese.
  4. Place under a hot grill for 1-2 minutes until the cheese has melted. Serve immediately.