Sausage and Roasted Pepper Bruschetta

A vibrant Mediterranean appetizer featuring crispy grilled sourdough bread rubbed with raw garlic, topped with caramelized spiced poultry sausage rounds, sweet fire-roasted red and yellow bell peppers, and fresh herbs.

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Prep Time 15

Cook Time 20

Servings: 6

Calories: 260

Ingredients Method Notes

Ingredients

For the Topping:

- 1 tbsp extra virgin olive oil
- 150g approx. 5 oz cured Spanish-spiced turkey or chicken sausage, sliced into ½-inch rounds
- 1 medium red bell pepper finely diced
- 1 medium yellow bell pepper finely diced
- ½ medium red or yellow onion finely chopped
- 2 cloves garlic minced
- 1 tbsp balsamic vinegar
- Sea salt and freshly cracked black pepper to taste

For the Bread & Garnish:

- 1 large rustic sourdough loaf or baguette cut diagonally into thick slices
- 2-3 tbsp extra virgin olive oil for brushing
- 1 whole garlic clove cut in half
- ¼ cup fresh flat-leaf parsley or basil finely chopped

Method

Sauté the Sausage:

Heat 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat. Add the sliced sausage rounds and cook for 2 to 3 minutes per side until the edges turn golden brown and crisp. Transfer the seared sausage to a plate using a slotted spoon, leaving the spiced oil in the skillet.

Cook the Vegetables:

Add the chopped onion, red bell pepper, and yellow bell pepper directly into the skillet with the residual spiced oil. Sauté over medium heat for 6 to 8 minutes until the peppers are tender and sweet. Add the minced garlic and cook for 1 additional minute until aromatic.

Combine & Season:

Pour in the balsamic vinegar to deglaze the pan. Return the cooked sausage rounds to the skillet, stirring everything together over low heat for 1 minute to melt the flavors. Season with a pinch of sea salt and black pepper to taste, then remove from heat.

Grill the Bread:

Heat a grill pan over medium-high heat. Lightly brush both sides of the sourdough slices with extra virgin olive oil. Grill for 2 minutes per side until crisp with visible grill marks.

Add Garlic Base:

While the grilled bread slices are still warm, lightly rub the cut side of the halved raw garlic clove across the top surface of each slice.

Assemble & Serve:

Spoon the warm sausage and roasted pepper mixture generously over each piece of grilled bread. Garnish with chopped fresh parsley or basil and serve immediately.

Notes

- Bread Tip: Using rustic fermented sourdough provides structural integrity and prevents sogginess.
- Make-Ahead: The sausage and pepper topping can be made 2 days in advance and reheated in a pan before assembling.
- Non-Pork Option: Uses paprika-spiced turkey or chicken sausage to achieve deep caramelized flavor while adhering to Mediterranean wellness preferences.