Bruschetta with Tomatoes and Grilled Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 red pepper (s)
- 2 vine tomato (s)
- 2 cloves garlic)
- 0.5 ½ onion (s)
- 8 stalks leaf parsley
- 1 dash olive oil
- salt and pepper
- 6 slices baguette (s) or white bread
Print Recipe
Pin Recipe Instructions
- Halve the pepper and clean. Press the two halves flat and place them skin side up on a baking sheet lined with aluminum foil. Slide the tray into the top rail of the oven and grill for about 10 minutes at 275 ° C grill function until the peppers start to turn black. Then take the tray out of the oven and cover the pods with a wet cloth for about 5 minutes so that the skin begins to loosen. Then peel off the skin and cut the peppers into small cubes.
- Quarter and core the tomatoes and also cut into small cubes. Finely chop the onion, a clove of garlic and the parsley. Put everything in a bowl, mix and season with olive oil, salt and pepper. To let go.
- Sprinkle 6 slices of baguette with olive oil and roast in the oven at 180 ° C until golden.
- Then rub the baguette slices with the second clove of garlic.
- Spread the tomato and pepper mixture on the baguette slices and serve immediately.
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