Bruschetta with grilled bell peppers and turkey salami
Try this recipe for bruschetta topped with grilled bell peppers, turkey salami and roast potatoes with rosemary!
3/4 slices of AIA Aequilibrium turkey salami
1 slice of country bread
1 red bell pepper
1 yellow bell pepper
2 new potatoes
1 sprig of rosemary
Extra virgin olive oil
There are endless possibilities when it comes to making bruschetta, but today we want to show you one way that is rather delicious: bruschetta with grilled bell peppers, turkey salami and roast potatoes with rosemary! This method puts a spin on an Italian classic like bruschetta and makes use of the grill. This recipe uses authentic ingredients with distinct flavour. The crisp, toasted bread contrasts beautifully with the soft, grilled peppers that melt in your mouth and the velvety potatoes, which together make this a tantalising appetiser that everyone will love.
Serve this bruschetta topped with grilled bell peppers, turkey salami and roast potatoes with rosemary at a garden party, as finger food to accompany evening drinks with friends, or simply when in need of a tasty, comforting meal in front of the TV.
Here's our delicious recipe for bruschetta with grilled bell peppers, turkey salami and roast potatoes with rosemary!
First, place the slices of country bread under the grill. Next, grill the bell peppers, that you will have already peeled and sliced. Pre-heat the oven to 180°C and roast the potatoes with the skin on. Once cooked, sprinkle the potatoes with finely chopped parsley and then slice into rounds. Now you can start building your bruschetta: lay the slices of grilled country bread on a chopping board or serving dish, top with the red and yellow bell peppers, 3 or 4 slices of AIA Aequilibrium turkey salami and a few slices of roast potato. Garnish with a sprig of rosemary and dress with a drizzle of extra virgin olive oil and a pinch of salt. Your bruschetta with grilled bell peppers, turkey salami and roast potatoes with rosemary is now ready: enjoy!