Bruschetta with peppers

Total: 1 hr | Active: 30 min.
vegetarian, lactose-free
Nutritional value / piece: 74 kcal
, Fat: 3 g
, Carbohydrate: 9 g
, Protein: 2 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 red peppers
1 garlic clove, halved crosswise


3 tbsp olive oil
2 tbsp balsamic vinegar
a little pepper
1 bread (e.g. olive bread, approx. 320 g, cut into 20 slices
1 tbsp thyme leaf
¼ tsp sea salt
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How it's done

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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.

Good to know
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.


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