Roasted pepper bruschetta
Recipe from Elena Faita
Ingredients
6 Portions
2-3 red peppers
1 tsp fennel seeds
1 cup fresh fennel
2 tbsp olive oil
Salt and pepper
Method
-Roast red peppers on each side in the oven until skin is burned
-Place them in a bowl and cover with saran wrap for 15 minutes
-Peel peppers and remove the seeds inside… cut into slivers
-Place sliced peppers in a bowl and add the rest of the ingredients
-Cut a baguette into slices and brush each slice with olive oil
-Toast in oven until golden and rub with a clove of garlic while still warm
-Spread mixture on bread and drizzle with olive oil
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