Roasted peppers on italian toast

Yield: 5 Servings

Measure Ingredient
1 \N Green bell pepper
1 \N Red bell pepper
1 \N Yellow bell pepper
\N \N Salt
\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

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