Skewers of toasted bread with peppers and mozzarella cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | French bread | |
| 3 | mediums | Mozzarella cheeses |
| 2 | larges | Red peppers |
| 2 | Handfuls fresh basil leaves | |
| 3 | tablespoons | Olive oil |
| 50 | grams | Unsalted butter; (2oz) |
| Salt and pepper | ||
| 1 | Sprigs fresh flat leaf parsley | |
Directions
Pre-heat the oven to 200øC/400øF/gas mark 6 Place the peppers on a baking tray and roast in the oven for 20 minutes until deflated and slightly charred. Leave to cool, then peel off the skin.
Cut the flesh of each into 12 pieces, discarding the core and seeds.
Cut the bread into 20 slices. Cut the mozzarella cheeses in 1cm (½ inch) thick slices, making a total of 16 slices.
Thread 4 skewers, allowing 5 slices of bread per skewer. Start with the bread and alternate with the red pepper pieces, cheese and basil leaves.
Place the skewers on an oiled baking tray. Brush the skewers with the oil and season with salt and pepper. Bake in the oven for 8 minutes, turning after 4 minutes and checking to see that the skewers don't burn. Melt the butter and pour over the skewers. Serve garnished with a sprig of parsley.
Converted by MC_Buster.
Per serving: 506 Calories (kcal); 24g Total Fat; (42% calories from fat); 11g Protein; 63g Carbohydrate; 27mg Cholesterol; 693mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 4½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.