Main courses
Short description Golden toasted crostini topped with melted provola, sweet roasted peppers, basil, capers, and a glossy drizzle of olive oil. A warm, colorful Italian-style appetizer with crisp bread, smoky cheese, and tender peppers. Servings 4 servings, about 12 crostini
Recipe video
Preheat the oven to 220°C / 425°F and line a tray with baking paper.
Wash and dry the peppers, then remove stems, seeds, and white ribs.
Cut the peppers into wide strips so they roast evenly.
Toss the pepper strips with 25 g / 0.9 oz olive oil, half the salt, and black pepper.
Roast for 20–25 minutes, turning once, until softened and lightly blistered.
Cover the hot peppers for 10 minutes, then peel off loose skins if desired.
Slice the roasted peppers thinner and mix with capers, torn basil, and 10 g / 0.35 oz olive oil.
Reduce the oven to 200°C / 400°F. Brush the bread slices with the remaining olive oil.
Toast the bread for 5–7 minutes, until crisp at the edges but still slightly tender inside.
Lightly rub each warm toast with the cut garlic clove.
Place provola slices on each toast, covering the center but leaving the edges visible.
Return to the oven for 3–5 minutes, just until the provola melts and softens.
Top with warm roasted peppers, finish with basil, optional balsamic glaze, and serve immediately.
Dish type
Appetizer / Snack
Serve warm on a wooden board with extra basil leaves, a few capers, black pepper, and a light drizzle of olive oil. Best with sparkling water, a crisp white wine, or a light citrus spritz.
Do not over-toast the bread before adding cheese, or the final crostini may become too hard. Do not overmelt the provola; it should be soft and creamy, not oily. Add the peppers just before serving to keep the bread crisp.
Time
Prep: 15 min
Cook: 30 min
Rest: 10 min
Total: 55 min
Difficulty
Easy
Estimated calories per serving
About 310 kcal per serving
