Roasted pepper bruschetta
Suggested material offered in store
Ingredients
2-3 red peppers
1 tsp fennel seeds
1 cup fresh fennel
2 tbsp olive oil
Salt and pepper
Preparation
-Roast red peppers on each side on a rosater in the oven until skin is burned
-Place them in a bowl and cover with saran wrap for 15 minutes
-Peel peppers and remove the seeds inside… cut into slivers
-Place sliced peppers in a bowl and add the rest of the ingredients
-Cut a baguette into slices and brush each slice with olive oil
-Toast in oven on a pan until golden and rub with a clove of garlic while still warm
-Spread mixture on bread and drizzle with olive oil
Yield
6 servings.
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