| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Appetizers, Spanish |
4 |
Servings |
INGREDIENTS
| 3 |
|
Red bell peppers, large |
| 1/2 |
lb |
Ripe tomatoes; sliced |
| 1 |
ts |
Superfine sugar |
| 1 |
|
Baguette; cut into 1/2" |
|
|
; thick slices |
| 2 |
ts |
Tomato puree |
| 1 |
ts |
Sweet paprika |
| 2 |
tb |
Red wine vinegar |
|
|
Salt |
|
|
Freshly ground pepper |
| 6 |
tb |
Sun-dried tomato oil |
INSTRUCTIONS
To roast the peppers, preheat an oven to 400 F. Cut peppers in half
lenthwise. Remove ribs and seeds. Place cut-side down onto an ungreased
baking sheet, flattening with hand. Roast until blistered and blackened,
about 40 minutes, turning peppers several times during cooking. Remove the
peppers from the oven, place into a paper bag, seal and let stand 20
minutes. Peel and cut peppers into strips. Dust the tomato slices lightly
with the sugar. Toast the bread slices. In a bowl mix together the tomato
puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the
Sun-Dried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper
strips and a tomato slice on each bread slice. Top each with a tablespoon
of the puree mixture.
Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998
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