What do you get when you combine an Italian classic with Mario Batali's signature touch, along with some lovin' courtesy of Carla Hall? This bruschetta, courtesy of our two chefs!
ingredients
ingredients
method
step-by-step directions

Stuffed Pepper Bruschetta

  • For the Stuffed Chiles:
  • 8 Fresno Chiles
  • 1 Serrano Chile (seeded and minced)
  • 1/2 Cup Goat Cheese (room temperature)
  • 1/4 Cup Mint Leaves (sliced)
  • Extra Virgin Olive Oil
  • For the Basil Pesto:
  • 3 Tablespoon Pine Nuts
  • 2 Cups Basil Leaves
  • 1 Clove Garlic (peeled)
  • Pinch Salt
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Freshly Grated Parmigiano-Reggiano Cheese
  • For the Daikon Carpaccio:
  • 1 Daikon Radish
  • Grated Zest and Juice 2 Lemons
  • 2 Teaspoon Spicy Mustard Whole Grain Mustard
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tablespoon Small Salt-Packed Capers (rinsed and drained)
  • One 6-ounce chunk of Parmigiano-Reggiano (for shaving)
  • Freshly cracked Black Pepper
  • To Serve:
  • 1 Loaf Italian Bread (sliced at a bias)
  • Extra Virgin Olive Oil (to brush)
  • Pinch of salt
  • Lemon Salt:
  • 2 Tablespoon lemon zest
  • 2 Tablespoon salt
step-by-step directions
  • For the Lemon Salt: Combine the lemon zest and salt together. Set aside. 
  • For the Stuffed Peppers: Preheat the oven to 400F.
  • Cut the tops off of each of the fresno chiles, and remove the seeds. Arrange the fresno chiles on a baking sheet and drizzle with extra virgin olive oil. Roast the peppers for 15 minutes. Set aside to cool.
  • In a medium bowl, fold together the goat cheese, serrano, and mint. Spoon the goat cheese mixture into each of the peppers, and set aside.
  • For the Pesto: Combine the pine nuts, basil, garlic and salt in a large stone mortar and grind with the pestle until the mixture forms a paste.
  • Slowly drizzle in the olive oil, beating all the while with a wooden spoon. Add the Parmigiano 1 tablespoon at a time, beating until the mixture forms a thick paste. The pesto can also be made in a food processor.
  • For the Daikon Carpaccio: Peel the daikon, and using a mandoline (slicer), very thinly slice it.
  • In a medium bowl, combine the lemon zest and juice with the mustard and beat lightly with a fork. Stirring rapidly, drizzle in the olive oil to emulsify. Stir in the capers, and set aside. 
  • Using a vegetable peeler, shave parmigiano and reserve.
  • Layer the daikon and drizzle with the vinaigrette made above. Sprinkle with lemon salt (made above). Top with shaved parmigiano and pepper if you wish.
  • To Assemble: Brush the slices of bread with olive oil and a pinch of salt. On a preheated grill at medium-high heat, grill the bread until toasted and crusty. Set aside.
  • Serve the bread with the stuffed peppers, pesto, and daikon carpaccio (all made above).
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