Balsamic Capsicum Bruschetta

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Bruschetta is a classic Italian dish.  Most restaurants will serve you a Bruschetta as a starter.  It is made in several different ways, with diced tomato style the more usual.  This bruschetta, however, uses red capsicum (red peppers) instead of tomato.

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Cooking Method

Remove papery outer skin from garlic bulb (do not peel or separate cloves).  Brush with 1 teaspoon oil.  Wrap in heavy-duty foil.  Bake at 425° for 30-35 minutes or until softened. Cool.

Broil red peppers until skins blister, about 10 minutes.  Immediately place peppers in a bowl; cover with plastic wrap and let stand for 15-20 minutes.

Peel off and discard charred skin.  Coarsely chop peppers.  Cut top off garlic head, leaving root end intact.  Squeeze softened garlic from bulb and finely chop.

In a bowl, combine the parsley, basil, lemon juice, salt, pepper, Balsamic vinegar and remaining oil.  Add peppers and garlic; mix well.  Cut bread into 8 slices, 1 cm thick; broil until lightly toasted. Top with pepper mixture. Serve immediately.

Ingredients Serves 4 (2 baguettes per person)
Garlic 1 whole bulb
Olive Oil 2 tbspns
Sweet red pepper 2 medium, halved and seeded
Fresh parsley 3 tbspns
Basil minced fresh 2 tbspns
Lemon juice 1 tbspn
Salt ½ tspn
Ground black pepper ¼ tspn
French bread stick 8 slices
Balsamic vinegar 1tbspn