| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Sent, Appetizers, Bell pepper |
5 |
Servings |
INGREDIENTS
| 1 |
|
Green bell pepper |
| 1 |
|
Red bell pepper |
| 1 |
|
Yellow bell pepper |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 1/2 |
|
Cloves garlic; finely chopped |
| 1 |
c |
Extra-virgin olive oil; divided |
| 1/4 |
c |
Balsamic Vinegar |
| 1 |
|
Loaf French bread |
|
|
Grated parmesan cheese |
INSTRUCTIONS
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, 1/2 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 1/2- to 3/4-inch slices.
Brush slices with remaining 1/2 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@cybermill.com> on Feb 25,
1998
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