Roasted red pepper bruschetta
If taking this dish on a picnic, mix the topping ingredients together and pack in a separate container from the baguette slices. Assemble when ready to eat.
Ingredients
- Olive Oil15 ml
Instructions
4 steps- 1
Place the red peppers directly onto a gas flame and roast until charred and blistered on all sides. Transfer to a plastic bag, seal tightly, and leave to steam for a few minutes.
5 min
- 2
Slice the baguette, brush with olive oil, and toast on a hot griddle pan or skillet on both sides until golden and crisp.
5 min
- 3
Remove the peppers from the bag, peel away the charred skin, remove the seeds, and cut into thin slices.
3 min
- 4
Arrange the roasted pepper slices on the toasted bread, top with chopped anchovies, and sprinkle with pine nuts and sesame seeds.
2 min
Nutrition
1 serving ≈ 101 g
Nutrition values are estimates. - means data is unavailable.
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