Summer is finally in full swing and it is my favorite part of the year! The part where everything we’ve been patiently growing since the spring is ready to harvest! Of course, this year we don’t have our massive vegetable garden going yet. With the new house, we just have too much to do to get the yard and house in order before we start carving out a plot for Brett’s inevitably massive vegetable garden.

This year we opted for a large herb garden off the back kitchen door and a few larger wooden planters for tomatoes on our second-floor deck (no deer up there…hopefully!). I for one love having the large herb garden right off the kitchen because I can just pop out there whenever I need anything. Our basil, oregano, and parsley, in particular, are doing so well, amongst others.

This year we aren’t entertaining much or seeing people (thanks COVID-19) but I did have my parents over for some porch appetizers and dinner a few weeks ago and pulled out my favorite summer appetizer- Roasted Red Pepper Bruchetta. I love it because it’s super easy to make and not as standard as the usual tomato bruschetta (which is still delicious). I love roasted red peppers, they have a sweet and slightly charred taste that just mixes so well with plenty of garlic and basil!

It’s also easy to make ahead a day before and instead of roasting my own peppers, I opt for in the jar peppers that I just cut into strips. Sometimes I get the mixed colored peppers for some variety of color- It tastes just as good!

You can use any kind of bread you’d like- french baguette, Italian, chibatta, sour dough…or you know my Easy Dutch Oven Bread . Whatever you prefer! I just slice it up, brush it with olive oil and toast it on the grill quick. I’ve also in the past, topped this off with a little parmesan cheese but most of the time I skip it for a large gathering, I try to be mindful of those with dairy allergies but if you aren’t concerned (which I who actually has a dairy allergy never is, personally) add it to the top at the end!

Roasted Red Pepper Bruschetta

• 1 load of bread, sliced
• 14 oz jar of Roasted Red Peppers, drained and sliced
• 2 Tbsp fresh Basil, chopped
• 2 cloves of garlic, minced
• 3 Tbsp Olive Oil
• 2 Tbsp Balsamic Vinegar
• Salt and Pepper to taste
• 2 Tbsp Parmesean Cheese (optional)

Mix the red peppers, basil, 2 tablespoons of olive oil, balsamic vinegar, garlic, and salt and pepper in a bowl and set aside. You can even prepare this a day or two before.

Take your sliced bread and brush both sides with the remaining tablespoon of olive oil. Place on the grill and flip to toast. Alternatively, you can also broil in the oven if you do not have access to a grill.

To assemble just scoop the bruschetta mixture on top of your grilled bread and top with more fresh basil and parmesan cheese (optional).

Pro tip: If I am needing to travel with this to a party I’ve grilled my bread at home ahead of time and assemble there to save on mess traveling and to keep the bread from getting soggy too soon.