This Peppadew peppers bruschetta with cottage cheese is a quick, bright and flavorful appetizer. The mild tangy taste of creamy cottage cheese pairs perfectly with the sweet piquanté peppers (Peppadews) and fresh basil. Serve it as a light snack or party appetizer and drizzle with balsamic glaze for an extra burst of flavor.
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What are Peppadew peppers?
A lot of people think Peppadews are a type of pepper, when actually, PEPPADEW® is a brand, not a pepper itself. Or better, it’s a registered trademark of the South African company, called Peppadew International (Pty) Ltd, that created the PEPPADEW® brand.
The peppers behind the name are scientifically called Capsicum baccatum and are better known as piquanté peppers. They were discovered in South Africa in the mid-1990s by Johan Steenkamp, the founder of the company and are pickled in a sweet, tangy brine before hitting the market under the Peppadew brand.
They are absolutely delicious and perfect for adding a sweet little tangy punch to any dish.
What do Peppadew peppers taste like?
PEPPADEW® peppers or sweet piquanté peppers have a truly unique flavor that sets them apart as they combine a fruity sweetness with a mild tangy spiciness. Their mild heat, crisp texture and sweet tangy flavor make them incredibly versatile. Peppadew peppers make a delicious appetizer on their own, or they can be stuffed for an easy, flavorful bite, like these delicious cream cheese stuffed piquanté peppers.
Which ingredients to use
- Bread: Choose a sturdy, crusty bread such as French baguette, ciabatta, rustic farmer’s bread or a sourdough loaf. Their thick crust and soft interior make them ideal for grilling and strong enough to hold toppings without turning soggy.
- Olive oil: Use good quality extra virgin olive oil for brushing the bread before grilling.
- Peppadew peppers: The key ingredient of this bruschetta recipe. Look for a jar of Peppadew pepper in the antipasti section of most grocery or specialty stores. If you cannot find them, you can also purchase a jar of Peppadew peppers online.
- Cottage cheese: Small curd cottage cheese has a nice texture for spreading. It’s a low-fat, high-protein cheese with a mild tangy and slightly salty flavor. Substitute with cream cheese, Boursin or soft goat cheese for a similar richness though slightly different flavor.
- Basil: Fresh basil complements both the piquanté peppers and the creamy cottage cheese.
- Seasoning: Just a bit of salt and freshly ground black pepper to balance the flavors.
- Balsamic glaze (optional): This is optional, but a drizzle of balsamic glaze creates an even deeper, sweeter more tangy flavor profile. Use store bought or homemade balsamic glaze.
How to make sweet piquanté pepper bruschetta
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
- Cut the bread: Slice the baguette diagonally into 1/2 inches (or 1.5 cm) thick slices and brush each side with a drizzle of olive oil.
- Grill the bread in the oven: Arrange the bread slices on a parchment lined baking sheet and put them in a pre-heated oven at 400°F or 200°C. Grill each side for 4 minutes. Put aside to cool down.
- Or grill in the pan: Heat a grill pan over medium heat and grill the bread slices 2 minutes per side until golden. No need to add extra oil. Let cool before topping.
- Spread the cottage cheese: Generously spread the cottage cheese over each grilled bread slice and season with salt and freshly ground black pepper to taste.
- Assemble the bruschetta: Roughly chop the Peppadew peppers and arrange them over the cottage cheese, then top with the fresh basil leaves.
- Optional: Finish each bruschetta with a drizzle of balsamic glaze for a sweet-tangy touch.
More bruschetta recipes to try
- Anchovy bruschetta with cottage cheese and red onion
- Strawberry bruschetta with balsamic glaze
- Warm bruschetta with figs and gorgonzola cheese
Peppadew Bruschetta with Cottage Cheese
Ingredients
- ½ French loaf or baguette
- 2 tablespoons extra virgin olive oil
- 12 Peppadew sweet piquanté peppers
- 7 ounces cottage cheese or 200 grams
- ¼ cup fresh basil leaves
- Kosher salt to taste
- freshly ground black pepper to taste
Optional Garnish
- 2 tablespoons balsamic glaze
Instructions
Toast the French loaf
- Diagonally slice the baguette into ½-inch thick slices. You'll need 8 slices. Brush both sides of the slices with olive oil.½ French loaf or baguette, 2 tablespoons extra virgin olive oil
- Grilling in an oven: Preheat the oven to 400°F (200°C). Arrange the bread slices on a parchment-lined baking sheet and toast each side for about 4 minutes, or until golden brown. Remove and let cool.
- Grilling in a grill pan: Heat a grill pan to medium heat and add the bread slices. Grill until both sides are lightly toasted. Count on about 2 minutes per side. Set aside to cool.
Assemble the bruschetta
- Drain the Peppadew peppers. Put them upside down in a strainer or on kitchen towel making sure they are also dry on the inside. Roughly chop the peppers.12 Peppadew sweet piquanté peppers
- Spread each grilled slice generously with the cottage cheese. Season with salt and pepper to taste.7 ounces cottage cheese, Kosher salt , freshly ground black pepper
- Divide the chopped peppadews (sweet piquanté) peppers over the cottage cheese using about 1 to 1½ pepper per bruschetta. Top with fresh basil leaves, either whole or torn, for garnish.12 Peppadew sweet piquanté peppers, ¼ cup fresh basil leaves
- Optionally add a drizzle of balsamic glaze to taste. Serve immediately.2 tablespoons balsamic glaze
Notes
- Cottage cheese spread: As a substitute for cottage cheese, use normal cream cheese, Boursin, mascarpone or soft goat cheese.
- Balsamic glaze: Use either store bought balsamic glaze or make your own homemade balsamic glaze.
