Roasted red pepper bruschetta
An average of 5.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 4 small slices
- Dietary
- Egg-free
If taking this dish on a picnic, mix the topping ingredients together and pack in a separate container from the baguette slices. Assemble when ready to eat.
From Ready Steady Cook
Ingredients
- olive oil: ½ red pepper, rubbed with sea salt and olive oil
- olive oil: 2 slices crusty white baguette, drizzled with olive oil and griddled
- 50g/2oz anchovies, chopped
- pine nuts: 25g/1oz pine nuts
- sesame seeds: 2 tsp sesame seeds
Method
Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes.
Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds.
Serve.
