Spicy roasted red pepper and bacon bruschetta

A great friend of ours named Michael Antolak recently started curing bacon at home. He gave us a big chunk of his first batch to try out. It was so tasty.  Here's one of our favorite concoctions that we made with his bacon-tastic bounty.

Spicy roasted red pepper and bacon bruschetta

With grilled rustic bread

  • 2 sweet red peppers
  • ½ red onion, diced
  • 2 cloves fresh garlic
  • 2 spriggs of fresh oregano, roughly chopped
  • ½ lemon, juiced
  • 3 oz pork belly or 3 strips good quality thick cut bacon, diced
  • 3 sundried tomatoes, oil packed
  • 1 teaspoon Braggs apple cider vinegar
  • 2 tablespoons good olive oil
  • ½ tablespoon chili oil
  • Sea salt and pepper to taste
  • 1 loaf rustic Italian bread

Preheat oven to 375 degrees

Place red pepper and garlic cloves on a baking sheet, roast for 5 minutes, remove garlic. Continue to roast red peppers until top skin is charred and separates easily from the soft red flesh. Remove skin and seeds. Reserve pan drippings to add to bruschetta if desired.

Dice roasted red peppers and roasted garlic.

Using a small frying pan, sauté bacon until as crisp as desired. Set aside a  tablespoon of drippings. Set bacon bits on a paper towel to absorb any excess oil.

In a small bowl, add diced onion, roasted red pepper, bacon, roasted garlic, apple cider vinegar, hot oil, olive oil and pan drippings.

Slice bread then brush it with a little bacon fat and /or olive oil.

Heat a grill pan or griddle to medium high. Place bread on the pan and toast until you see some nice grill marks.

Finish your bruschetta with lemon juice, salt and pepper to taste. Garnish with fresh oregano. Enjoy!