Ereka Vetrini’s Roasted Pepper Bruschetta Recipe Is Pure Comfort
Ereka says you can prep the pepper mixture a few days in advance and store in the fridge
Ereka Vetrini knows that the best meals are the ones that bring people together. Growing up in her family’s restaurants, she learned early on that food is about more than just flavor—it’s about connection, comfort and creating memories around the table. Now, as a beloved TV host and social media sensation with nearly 3 million followers, Ereka continues to share that philosophy through her approachable, delicious recipes. This Roasted Pepper & Provolone Baguette is no exception. It’s simple, satisfying and bursting with flavor. Plus, Ereka’s pro tip? You can prep the pepper mixture a few days in advance and store it in the fridge for easy entertaining.
Total Time
Prep Time
Ingredients
- 2 Tbs. olive oil
- 1 bag mini sweet peppers
- 2 shallots, sliced thin
- 1/2 cup pitted olives (reg or spicy), sliced
- 1/4 cup fresh parsley, chopped or torn
- 1/2 tsp. salt
- 1 large baguette
- 8 slices provolone
- 1/2 cup mayonnaise
- 1 tsp. Calabrian chili pepper
- 2 Tbs. balsamic reduction/glaze
Instructions
PrintHeat oven to 450°F. Place peppers onto a large baking sheet and drizzle with 1 Tbs. olive oil. Roast for 15 min. until they begin to char. Once out of the oven, reduce heat to 400°F.
Remove stems and seeds from roasted peppers; cut peppers into strips. To medium bowl, add roasted peppers, shallots, olives, remaining olive oil, salt and parsley. Gently mix together. In small bowl, blend mayo and Calabrian chili pepper.
Cut the baguette in half lengthwise. Place both halves on a baking sheet. Top first with mayo mixture and then provolone. Bake at 400°F for 5–10 min. Top with pepper mixture and drizzle with balsamic glaze just before serving.
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