Grilled Bread with Spicy Red Relish | CUESA

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Grilled Bread with Spicy Red Relish


Joanne Weir, cookbook author and television chef.

Serves 8


3 medium ripe tomatoes, peeled, seeded and chopped
2 large red bell peppers, roasted
1 large yellow bell pepper, roasted
2 cloves garlic, minced
1 ½ teaspoons ground cumin
¼ teaspoon harissa or cayenne
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
¼ cup fresh chopped flat-leaf parsley
Coarse salt and freshly ground black pepper
1 baguette, cut into ½” slices on the sharp diagonal


  1. Place the tomatoes in a frying pan over high heat and cook, stirring until the liquid has evaporated, 6 to 8 minutes. Remove the tomatoes from the pan and place in a bowl.

  2. Heat a charcoal grill or preheat a broiler.
  3. Cut the red and yellow peppers into ½” dice and add to the tomatoes. Add the garlic, cumin, cayenne, olive oil, lemon juice and parsley. Mix well. Season to taste with salt and pepper. Place on a serving dish.
  4. Toast the slices of bread on each side until light golden. Place the bread on the serving dish with the relish and serve.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »