Bruschetta with roasted peppers, sun-dried tomatoes and capers
Bruschetta is a traditional Italian appetizer to «whet your appetite». La bruschetta — originally a dish of the rural poor of Central Italy. Nowadays bruschetta is served as a quick appetizer. Bruschetta differs from a sandwich or toast in that the slices of bread are pre-dried before being toasted (on a grill, grill rack or in a pan without oil). Ciabatta is ideal for bruschetta.
There are so many types of bruschetta, I suggest you try this variant. The mass of peppers, tomatoes and capers is very appetizing and fragrant, and in combination with crispy croutons gives an excellent taste. This dish will also decorate the festive table, and it is prepared very quickly, but you need to prepare peppers and tomatoes in advance.
Constituents (for 4-6 servings):
- sweet bell pepper - 6 pcs.
- wilted tomatoes - 8-10 pieces .
- garlic - 4 cloves
- balsamic vinegar - 1 tbsp.
- capers - 2 tbsp.
- salt
- bread for croutons
Cooking:
For cooking, you need to take a large fleshy pepper. Remove the stalks and seeds and place them on a baking tray. Drizzle olive oil on top (it's better to do it with a spray gun) and sprinkle with finely chopped garlic (1-2 cloves).
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Place the peppers in a preheated 180 degree oven for 35-40 minutes to bake.
Immediately put the cooked peppers in a saucepan and cover with a lid for 5-10 minutes - the skins will come off easier after that. Peel the peppers from their skins.
Cut the peppers and wilted tomatoes into small pieces, add finely chopped garlic (2 cloves), salt and season with balsamic vinegar.
Slice the bread and fry in a frying pan splashed with a little olive oil until lightly golden.
Just before serving, place the pepper and tomato mixture on the croutons and top with a few capers.
Enjoy!
