Yield: 5 Servings
|1 \N||Green bell pepper|
|1 \N||Red bell pepper|
|1 \N||Yellow bell pepper|
|\N \N||Freshly ground pepper|
|1½ \N||Cloves garlic; finely chopped|
|1 cup||Extra-virgin olive oil; divided|
|¼ cup||Balsamic Vinegar|
|1 \N||Loaf French bread|
|\N \N||Grated parmesan cheese|
Place whole bell peppers under broiler until charred on all sides, about 20 minutes, turning frequently and watching carefully. Place roasted pepper in a bown papper bag for a minimum of 10 minutes, then run them under cold water. Peel. Cut peppers into thin slices; salt and pepper lightly. Combine garlic, ½ cup olive oil and vinegar. Place peppers in marinade for a minimum of 30 minutes, preferable overnight. When ready to serve: Preheat oven to 350 degrees. Cut bread widthwise into ½- to ¾-inch slices.
Brush slices with remaining ½ cup olive oil. Place pepper slices on top.
Sprinkle with cheese. Bake 15 to 20 minutes, until nicely toasted.
Per serving: 414 Calories; 43g Fat (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : This appetizers may be prepared in advance and then baked before ready to serve.
Recipe by: Pat Freund, Creve Cour Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 25, 1998