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Betty Bossi Koch-Center
How it's done
Spread the peppers and garlic on an oven tray lined with baking paper.
Bake for approx. 30 mins. in the centre of an oven preheated to 220°C. Remove and let stand for approx. 10 mins., covered with a damp cloth. Peel and deseed the peppers and cut into pieces. Peel the garlic cloves and put half of them into a bowl with the peppers. Add the oil and balsamic, season and mix. Divide the pepper and garlic mixture onto the slices of bread and sprinkle the thyme and Fleur de Sel on top.
|Tip:||Bake the vegetables approx. 1 day in advance, cover and keep in the fridge. Toast the bread shortly before serving.|
|Shelf life:||Combine the leftover garlic mixture with 2 tbsp of olive oil, seal tightly. Can be kept in the fridge for approx. 1 week.|
Cutting sweet peppers
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