Marinated roasted pepper tapas

Yield: 4 To 6

Measure Ingredient
1 large Red bell pepper; roast, 1" square or diamond pcs
1 large Yellow bell pepper; roast, 1" square or diamond pcs
1 clove Garlic; slice thin
3 tablespoons Olive oil
1 tablespoon Sherry wine or white wine vinegar
1 tablespoon Capers; rinse, drain
1 teaspoon Sugar
½ teaspoon Cumin seeds
1 Loaf French bread; sl round, toast
Fresh basil leaves; garnish

WALDINE VAN GEFFEN VGHC42A

Place garlic, oil, vinegar, capers, sugar and cumin seeds in small bowl. Whisk until combined. Put peppers in plastic bag. Pour oil mixture over peppers. Cover and refrigerate at least 2 hours or overnight, turning occasionally. Bring to room temperature before serving. Arrange peppers on top of toast. Garnish, if desired.

Source: 'Round the World.

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