Roasted pepper bruschetta

Roasted pepper bruschetta

Suggested material offered in store


2-3 red peppers

1 tsp fennel seeds

1 cup fresh fennel

2 tbsp olive oil

Salt and pepper


-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


6 servings.

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