Peperonata bruschetta

Peperonata bruschetta

Total: 25 min. | Active: 25 min.
lactose-free, healthy and balanced
Nutritional value / person: 226 kcal
, Fat: 6 g
, Carbohydrate: 35 g
, Protein: 6 g

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

1 red pepper
1 yellow pepper
2 spring onions, with the green part
1 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp water
½ tsp salt
a little pepper
200 g baguette
1 garlic clove
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How it's done

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Cut the peppers into strips approx. 1 cm wide. Cut the white part of the onions into strips. Cut the green part of the onions into rings, set aside. Heat the oil and sauté the onion strips. Add the peppers and cook for about another 3 mins. Add the balsamic and water, cover and simmer for approx. 5 mins., season, then allow to cool a little.

Cut the baguette diagonally into slices approx. 1 cm thick, place the slices on a baking tray.

Toast for approx. 2 mins. in the top third of an oven preheated to 240°C. Halve the clove of garlic and rub the two pieces into the top side of the baguette slices.

Top the slices with the peppers and garnish with the reserved onion greens.

How-tos

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