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bruschetta recipe

Bruschetta with bell peppers and Parmesan

bruschetta recipe

Cooking time: 20 min.
Energy value: 221 kcal
Designed for 4 courses

4 slices of Tuscan bread (baguette, ciabatta)
1 red bell pepper
1 yellow bell pepper
2 cloves of garlic
1 sprig of parsley
5-6 tbsp. L. olive oil
40 g of Parmesan (grate on a large grater)
Slightly sharp red Pepper (optional)
salt pepper

1. Bulgarian pepper salt, pepper, lightly pour with olive oil and bake in preheated to 170 ° C oven for about 15-20 minutes.
After baking, place the pepper in a plastic bag and tie it. When the pepper cools, remove the peel from it, remove the seeds.
2. Cut the pepper into slices, add the chopped garlic clove, a pinch of spicy pepper, salt, olive oil and a couple of leaves
Parsley and leave to marinate.
3. Grind a garlic clove in a blender, a few parsley leaves, mix with olive oil.
4. Fry toasts on both sides, grease with garlic-parsley sauce, top with pepper, then sprinkle with parmesan and freshly ground pepper.

Tip
Pepper should be marinated for at least 30-40 minutes, but it is perfectly stored in the refrigerator and two or three days, so you can make it in advance.

 

Bruschetta

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