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Loving bruschetta with tomato and red pepper

Label gluten_free
30 min
easy
cheap

Preparation

1

Preheat the oven to 200°C.

2

Place the red peppers in the oven for ca. 30 minutes.

3

Take out the peppers and put in a zip lock bag and let them rest for 20 minutes.

4

Remove the skin, stalks and membranes. Cut the flesh into bitesize pieces.

5

Dice the cherry tomatoes and put in a big mixing bowl.

6

Add the roasted peppers and the basil, balsamic vinegar, 7 tbsp of the olive oil and 1 clove of garlic. Add salt and chili flakes to taste.

7

Bake the Damhert baguette in the oven. Follow the instructions on the packaging.

8

Mix the rest of the olive oil with the rest of the garlic in a separate bowl.

9

Cut the bread into nice round slices and rub the garlic mixture into the bread.

10

Place the bruschettas on the grill for a few minutes until they brown completely.

11

Spread out a thin layer of mascarpone onto the slices of bread. Distribute the tomato and pepper mixture evenly.

Ingredients

3
People
  • 250 g cherry tomatoes
  • 2 pieces red bell pepper
  • 10 pieces basil
  • 4 tablespoons balsamic vinegar
  • 10 tablespoons olive oil
  • 2 pieces garlic finely chopped
  • 1 teaspoon salt
  • 1 teaspoon chili flakes
  • 100 g mascarpone
  • 2 pieces damhert gluten free baguette

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