Roasted peppers on italian toast

5 Servings

Ingredients

Quantity Ingredient
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
Salt
Freshly ground pepper
1½ Cloves garlic; finely chopped
1 cup Extra-virgin olive oil; divided
¼ cup Balsamic Vinegar
1 Loaf French bread
Grated parmesan cheese

Directions

Place whole bell peppers under broiler until charred on all sides, about 20 minutes, turning frequently and watching carefully. Place roasted pepper in a bown papper bag for a minimum of 10 minutes, then run them under cold water. Peel. Cut peppers into thin slices; salt and pepper lightly. Combine garlic, ½ cup olive oil and vinegar. Place peppers in marinade for a minimum of 30 minutes, preferable overnight. When ready to serve: Preheat oven to 350 degrees. Cut bread widthwise into ½- to ¾-inch slices.

Brush slices with remaining ½ cup olive oil. Place pepper slices on top.

Sprinkle with cheese. Bake 15 to 20 minutes, until nicely toasted.

Per serving: 414 Calories; 43g Fat (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 32mg Sodium NOTES : This appetizers may be prepared in advance and then baked before ready to serve.

Recipe by: Pat Freund, Creve Cour Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Feb 25, 1998

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