Sweet Pepper & Tomato Balsamic Bruschetta Appetizers

You will never disappoint with these Sweet Pepper & Tomato Balsamic Bruschetta Appetizers.

It will make everyone happy.

Sweet Pepper & Tomato Balsamic Bruschetta Appetizers

• 1 large sweet yellow onion, fine-diced
• 1 each of red, yellow & orange peppers, fine-diced
• 1 medium tomato, fine-diced
• 1 tablespoon minced garlic
• 2 tablespoons of olive oil
• 8 ounces cream cheese, softened
• 8 tablespoons balsamic vinegar, divided
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper
• 1 bunch basil leaves, chiffonade or 2 teaspoons dried basil
• 1 tomato, fine diced
• 2 bags pre-sliced bruschetta bread (or 2 long thin French bread thinly sliced)
• 1 cup olive oil (approximate) to brush onto bread

Pour olive oil into a pan & heat on medium-high. Add onions. Watch closely and stir occasionally. When onions are translucent or golden brown, add peppers & garlic and stir occasionally. Cook just until peppers are hot then remove from burner. Stir in the tomatoes, 4 tablespoons of balsamic vinegar, and a dash of salt & pepper. Set aside.

Place cream cheese, 4 tablespoons of balsamic vinegar, basil (or you can save the basil for a garnish on top), and salt & pepper into a bowl. Mix together well. Handmixer works great for this. Set aside.

Time to toast the bread. Brush olive oil on both sides of sliced french bread. Broil about 1 minute on each side – until golden brown. I have learned the hard way not to turn your back on the broiler. It has a dark side, trust me. Keep an eye on your toast.

Wait to assemble toppings and toast until just before serving.

Now for the assembly. First, cream cheese-y goodness.

And finally the topping, carefully place a spoon of bell pepper mixture upon each bruschetta toast. If you decided to place the basil on top, finish by placing a bit on top of each and serve.

Might as well keep the recipe handy because everyone will be asking for it. Yay! Here’s a toast to you!