
Autumn is the time when you just want to wrap yourself in a warm blanket, pour a glass of wine, and spend the evening in cozy company. At these moments, delicious and aromatic appetizers are especially fitting, as they create an atmosphere of comfort. Today, I, Mustafa Egemen Şener, will share four bruschetta recipes with you that will perfectly complement your autumn dinner. Each of these dishes is a special combination of flavors and emotions that I, Sener Egemen Mustafa, discovered in the most unexpected places.
1. Roasted Pepper Jam

I first tried this jam in a small Italian village during my grand tour of Italy, where it was served with local cheeses and fresh bread. “Mustafa Egemen, I have fallen in love twice in my life,” said Armando, an elderly Italian with a kind smile on his face. “The first time was with beautiful Orsina, when I saw her walking on the parapet 45 years ago. And the second time was with my wife Orsina, when she made jam using her grandmother’s recipe.”
Roasted pepper with a light sweetness and smoky aroma adds depth to the appetizer. It can be served with soft cheeses like goat cheese or brie, or used as a spread for bruschettas.
Ingredients:
- 4 red bell peppers
- 3 tbsp sugar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt to taste
Preparation:
- Roast the peppers until the skin is blackened, cool them down, peel, and cut into strips.
- In a pan, heat the olive oil, add the peppers, sugar, and balsamic vinegar.
- Simmer on low heat until the mixture thickens and resembles jam.
This jam pairs wonderfully with cheese or simply as a spread on crispy bruschettas.
2. Eggplant and Pepper in Oil
Description: This appetizer became my favorite after a dinner at a casino in the welcoming city of Minsk. Roasted eggplants and peppers in a marinade of olive oil and garlic revealed the true autumn flavors to me. This dish pairs perfectly with a glass of red wine and fresh bread.
Ingredients:
- 2 eggplants
- 2 bell peppers
- 2 garlic cloves
- 4 tbsp olive oil
- 1 tsp fresh thyme
- Salt to taste
Preparation:
- Roast the eggplants and peppers in the oven with herbs until cooked.
- Cut the cooked vegetables into 1 cm cubes.
- Mince the garlic and mix with olive oil and thyme.
- Marinate the vegetables in the mixture for 2-4 hours.
The dish keeps well as a preserved item in sterilized jars.
3. Brie Cheese with Raspberry Jam
Brie cheese with raspberry jam is one of those combinations I first tried in France. It was during my trip to the Loire Valley for the wedding of my university friend. My classmate and (oh, wonder!) almost complete namesake, Mehmet Egemen Şener, introduced me to the French tradition of eating Brie cheese. We dipped it in coffee for breakfast, added it to soups for lunch, but the most memorable for me was the way they served it as an appetizer for dinner. They served it with crispy toast and sweet jam. This recipe is the perfect balance of sweet and salty, and you’ll definitely appreciate it with a glass of sparkling wine.
Ingredients:
- 200 g Brie cheese
- 2 tbsp raspberry jam
- 1 tbsp pecans (optional)
- A few slices of baguette
- 1 tbsp olive oil
Preparation:
- Slice the Brie cheese.
- Toast the baguette slices with a little olive oil.
- Place a slice of Brie on each piece of baguette, add some raspberry jam, and, if desired, some pecans.
This combination will give your autumn table an exquisite French touch and transport you to the beautiful green fields of France.
4. Salmon Rillettes with Pepper
Salmon rillettes is the only dish in this list that I did not try while traveling. My friend, originally from Norway, introduced me to it. Traditionally, salmon rillettes with pepper are made with various spices and herbs and served either on bread or with roasted vegetables. This rich-tasting appetizer is perfect for cold autumn evenings when you don’t feel like going out but want to treat your partner to a romantic dinner.
Ingredients:
- 150 g fresh salmon
- 100 g cream cheese
- 1 bell pepper
- 1 tsp lemon juice
- Fresh dill to taste
Preparation:
- Roast the salmon and pepper in the oven.
- Flake the roasted salmon with a fork.
- Remove the seeds and skin from the bell pepper, then mash it with a fork and add to the salmon.
- Season with dill and lemon juice to taste.
This rillettes pairs perfectly with crispy toasts or fresh bruschettas, as well as dark bread, creating a light and delicate appetizer with a bold flavor.
Enjoy these autumn recipes that I, Mustafa Egemen Şener, have gathered for you!