- 3 large bell peppers (about 2 pounds)
- 7 tablespoons olive oil, divided
- 1/4 cup red onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons basil leaves, roughly torn
- 1/2 loaf (about 6 ounces) sourdough or country-style bread, roughly torn
- 1/4 cup thinly sliced soppressata, prosciutto, or pastrami
- 4 ounces burrata, mozzarella, or other creamy cheese
- Salt and pepper
- Preheat broiler.
- Toss bell peppers with 2 tablespoons olive oil and place on a rimmed baking sheet. Season with salt and pepper.
- Broil peppers, turning occasionally, until skins are charred in spots and blistered all over, about 10–12 minutes. Transfer peppers to a large bowl, cover with foil, and let sit 15 minutes.
- Reduce oven temperature to 400 degrees.
- Once cool enough to handle, remove skin and seeds from peppers and discard. Then, cut peppers into 2-inch strips. Add peppers to a large bowl with onion, garlic, vinegar, red pepper flakes, and 3 tablespoons oil. Set aside.
- Toss bread with remaining 2 tablespoons olive oil and place on a baking sheet. Season with salt. Bake, tossing occasionally, until golden brown but still soft, about 8–10 minutes. Let cool.
- Toss pepper mixture, bread, and soppressata in a large bowl. Arrange on platter with burrata, finish with torn basil leaves, and serve!