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Preheat the oven to 200°C.
Place the red peppers in the oven for ca. 30 minutes.
Take out the peppers and put in a zip lock bag and let them rest for 20 minutes.
Remove the skin, stalks and membranes. Cut the flesh into bitesize pieces.
Dice the cherry tomatoes and put in a big mixing bowl.
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.
Bake the Damhert baguette in the oven. Follow the instructions on the packaging.
Mix the rest of the olive oil with the rest of the garlic in a separate bowl.
Cut the bread into nice round slices and rub the garlic mixture into the bread.
Place the bruschettas on the grill for a few minutes until they brown completely.
Spread out a thin layer of mascarpone onto the slices of bread. Distribute the tomato and pepper mixture evenly.