Caper Basil Vinaigrette Roasted Pepper Toasts | Gluten-Free

toasted ciabatta, roasted halloumi and marinated roasted peppers

Caper Basil Vinaigrette Roasted Pepper Toasts 

Updated 2017:  One of the things that I love most about having a food blog is that I can keep track of our favorite recipes and change them as we evolve and learn more about what we are eating and how it affects our digestion and health.  And sometimes it is as simple as finding new ingredients.

Years ago, I found this simply delicious recipe from Bobby Flay.

I made a similar version with roasted mini sweet peppers and mozzarella drizzled in the caper basil vinaigrette on gluten free toasted bread and it was so wonderful.  

Back then I stopped eating gluten but I could still eat cheese.  Then a few years later, I realized that cheese was a problem, too.  

So we made just the toasts with the peppers and it was pretty darn good.

toasted ciabatta, roasted halloumi and marinated roasted peppers

Since then I have removed xanthan gum (usually in bread) from my diet.  

And we switched to mostly organic and non-GMO foods.  

But now I can actually eat goat’s milk or sheep’s milk cheese — and I’m all over it!

So I recently discovered Halloumi cheese (made from sheep’s milk) and had to try it in this recipe and they were the best version yet!  

The rest of the ingredients are organic except for the bread.  This time I used ciabatta rolls from Schär because they are gluten free, xanthan gum free, dairy free and non-GMO.

Seems like a perfect light and easy summery “free from” Meatless Monday dish!

Caper Basil Vinaigrette Roasted Pepper Toasts | Gluten-Free

Delicious ciabatta toasts with Halloumi cheese and roasted peppers tossed in a caper basil vinaigrette.

Course Appetizer, Main Course
Cuisine Mediterranean
Keyword caper basil vinaigrette, ciabatta toasts, halloumi cheese, roasted pepper toast, roasted peppers
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Deana Larkin Evans


The Vinaigrette

  • 1 1/2 tbsp red wine vinegar
  • 1/2 tsp GF stone ground mustard
  • 1/2 clove garlic, pressed
  • 1/8 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbsp extra virgin olive oil
  • 1 tbsp capers, drained
  • 1 tbsp finely chopped fresh basil leaves

The Toasts

  • 15-20 mini sweet peppers
  • GF sandwich bread (~ 6 ciabatta rolls)
  • 9 oz sheep’s milk Halloumi cheese
  • Fresh basil, for garnish


  1. Wash, rinse and dry the peppers and basil. Rinse the capers in filtered water as well.
  2. Preheat the oven to 400 degrees.
  3. Whisk together the vinegar, mustard, garlic, salt and pepper in a medium bowl. Slowly whisk in the extra virgin olive oil (or garlic infused olive oil). Stir in the capers and finely chopped basil leaves. Set aside.
  4. If using the Schär ciabatta rolls, cut them in half after they have been warmed in the oven for about 6 minutes.
  5. Meanwhile, place the sweet peppers into a baking dish. Then place them in the oven and let roast for about 4-5 minutes. Remove from the oven and let cool slightly. Carefully slice the warm peppers and then add to a bowl with the caper basil vinaigrette. Toss and set aside. Let that deliciousness marinate for a bit.
  6. Next switch the oven to broiler and place the bread back in the oven to toast under the broiler. Keep an eye on it and remove just as the bread starts to brown.
  7. Cut the cheese into 12 thin slices. Place onto the toasted bread and broil for 2-3 minutes. Remove from the oven and place onto plates. Add the marinated peppers on top. Garnish with fresh basil and enjoy this simple but really delicious dinner!

Recipe Notes

Instead of using garlic, another option is using garlic infused olive oil instead of adding fresh garlic to the vinaigrette.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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3 Responses

  1. dphdjd says:

    Thank you! They were so easy and the vinaigrette was delish!!!!

  2. Aly GarlicHands says:

    Oh now that looks heavenly!!! I have to try this!

  3. Aly GarlicHands says:

    Oh now that looks heavenly!!! I have to try this!

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