Bell Pepper Hors d'Oeuvres, a recipe from Gourmetpedia

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Bell Pepper Hors d'Oeuvres Recipe

Recipe

Total time: 1hr to 2hr

Preheat oven to 220° C (450° F)
Preparation time: 10 minutes
Cooking time: less than 30 minutes
Waiting time: 30 + 30 minutes

Difficulty: Easy

Ingredients

Ingredients for 30 pieces

- 500 g (18 oz.) red peppers (Sweet Pepper or Bell Pepper)

- 500 g (18 oz.) yellow peppers

- 20 ml (4 tsp.) vinegar

- 150 ml (10 tbsp.) olive oil

- 1 clove of garlic

- Salt and pepper

- 1 baguette (about 250 g / 9 oz.)

- 40 g (1 1/2 oz.) pitted black olives

- 50 g (2 oz.) pine nuts

Method

Put the peppers on a rack, place into a 220° C (450° F) oven and grill for 20 minutes. The skin will blister and the peppers puff up.
Remove from the oven. Place in a plastic bag and close tightly.
After 30 minutes, remove the skins, cut the peppers in half, remove the seeds and cut into wide strips.
Combine the vinegar with 50 ml (3 tbsp.) oil, add the pressed garlic, season, and pour over the peppers. Let marinate for 30 minutes.
Slice the bread thinly. Oil a baking sheet with the remaining oil, arrange the bread on top and toast in the oven.
Cut the olives into rounds. Toast the pine nuts. Divide the peppers over the bread; garnish with pine nuts and olives.

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Photo and collaboration: Swiss Bread Information

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