Antipasto Roasted Bell Peppers On Melba Toast
From vindee 17 years ago
- 35 minutes to make
- Serves 6
A great appetizer made from roasted bell peppers, preserved in olive oil....and served on Melba toast.
Ingredients
- yellow bell pepper - 1 shopping list
- red bell pepper - 1 shopping list
- garlic - 1 clove/smashed shopping list
- olive oil - 1/2 cup shopping list
- salt if required shopping list
- hot dog buns - 2 shopping list
- basil leaves - 4-5/chopped fine shopping list
How to make it
- Roast the peppers on the grill till the skin blisters and gets charred , turning a couple of times.
- Put into a baggie and allow to cool.
- Once cool, remove the skin and wash seeds out . Cut the peppers into strips.
- Put them into a clean jar with the garlic, top with olive oil, just enough to immerse them
- Season with salt if desired. Refrigerate until ready to use. Keeps for 5-7days.
- For the toast:
- Preheat the oven to 180deg C
- Slice the buns fine. Brush with olive oil from the jar of preserved peppers.
- Toast on rack under grill till browned, approximately 10 minutes, watching closely so they don't burn.
- Cool on cookie racks, and store in an airtight tin.
- To serve:
- Lay out the toasts on platter. Top with few strips of both coloured peppers, sprinkle with freshly chopped basil leaves. Enjoy!!
- Makes approximately 24 toasts.
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