Mixed Pepper Bruschetta

A vibrant mixed pepper bruschetta at 166 calories. Garlic toast topped with softened peppers and a rich tomato paste.

This Mixed Pepper Bruschetta is a bright, colorful appetizer built on classic garlic-rubbed toast. Diced peppers and spring onions cook down with tomato passata into a thick, concentrated topping, finished with fresh basil and sliced cherry tomatoes before a final blast under the grill. At 166 calories and 3 WW Classic Points per serving, this is an easy crowd-pleaser for entertaining.

Recipe Info

Serves: 4  |  Prep Time: 10 minutes  |  Cook Time: 10 minutes  |  Calories per serving: ~166

Nutrition per Serving (Estimated)

Protein: 4g  |  Fat: 2g  |  Carbohydrates: 30g  |  Fiber: 3g

WW Classic Points: Approximately 3 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.

Ingredients

• 1/3 French stick (baguette)
• 2 garlic cloves
• 6 spring onions, finely chopped
• 1 small red pepper, seeded and finely diced
• 1 small yellow pepper, seeded and finely diced
• 225g / 8oz tomato passata
• 3 to 4 fresh basil leaves, finely shredded
• 4 cherry tomatoes, sliced
• Salt and freshly ground black pepper, to taste
• Salad leaves, to garnish

Instructions

1. Toast the bread. Slice the baguette diagonally into 8 thick pieces. Toast lightly under a hot grill on both sides.
2. Rub with garlic. Slice 1 garlic clove in half and rub the cut side over both sides of each toasted slice. Place the toasts on a baking tray.
3. Cook the onions. Preheat a non-stick frying pan. Add the spring onions and dry-fry for 2 to 3 minutes until soft.
4. Add peppers and passata. Crush the remaining garlic clove and add to the pan along with the diced peppers. Cook until soft. Add the passata and simmer over low heat until most of the moisture has evaporated, leaving a thick, paste-like consistency.
5. Finish the topping. Allow to cool slightly, then stir in the shredded basil and season to taste.
6. Assemble. Spread the pepper mixture over the toasted bread and top with the sliced cherry tomatoes.
7. Grill and serve. Place under the hot grill until browned. Garnish with salad leaves and serve warm.

Serving Suggestions

• Serve as an appetizer at a gathering or dinner party
• Pair with a simple green salad for a light lunch
• Offer alongside a bowl of soup for a heartier meal
• A drizzle of good olive oil over the top adds a finishing touch
• Serve warm, freshly made, for the best texture

Tips and Variations

• These bruschetta are best made just before serving, as they can go soggy if left assembled for more than 30 minutes.
• Simmering the passata until thick is important, as excess moisture will make the toast soggy once assembled.
• Any combination of colored peppers works well, and using both red and yellow gives a beautiful contrast.
• Fresh basil added at the end, rather than during cooking, preserves its bright flavor and color.
• These reheat reasonably well in a low oven if needed, though fresh is always best.

Why This Recipe Works

Rubbing the toasted bread with raw garlic infuses it with flavor without needing any added oil or butter, keeping this appetizer light. Reducing the passata until thick and paste-like is what prevents the finished bruschetta from becoming soggy, concentrating the tomato flavor at the same time. Finishing under the grill briefly warms everything through and adds a light char, giving this simple appetizer real depth and visual appeal.

Storage

Best assembled and served fresh. The pepper and tomato topping can be made a day ahead and stored in the refrigerator; assemble and grill just before serving.

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Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.

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