Appetizer / Snack
Golden toasted crostini topped with melted provola, sweet roasted peppers, basil, capers, and a glossy drizzle of olive oil. A warm, colorful Italian-style appetizer with crisp bread, smoky cheese, and tender peppers.
Recipe video
Preheat the oven to 220°C / 425°F and line a tray with baking paper.
Wash and dry the peppers, then remove stems, seeds, and white ribs.
Cut the peppers into wide strips so they roast evenly.
Toss the pepper strips with 25 g / 0.9 oz olive oil, half the salt, and black pepper.
Roast for 20–25 minutes, turning once, until softened and lightly blistered.
Cover the hot peppers for 10 minutes, then peel off loose skins if desired.
Slice the roasted peppers thinner and mix with capers, torn basil, and 10 g / 0.35 oz olive oil.
Reduce the oven to 200°C / 400°F. Brush the bread slices with the remaining olive oil.
Toast the bread for 5–7 minutes, until crisp at the edges but still slightly tender inside.
Lightly rub each warm toast with the cut garlic clove.
Place provola slices on each toast, covering the center but leaving the edges visible.
Return to the oven for 3–5 minutes, just until the provola melts and softens.
Top with warm roasted peppers, finish with basil, optional balsamic glaze, and serve immediately.
