Recipe

Antipasto Roasted Bell Peppers On Melba Toast Recipe

Add Step-by-Step Photos	Vindee / All my dishes 2 years, 2 months ago A great appetizer made from roasted bell peppers, preserved in olive oil....and served on Melba toast. Prep:45m Cook:35m Servings:6	Vindee
	bellpeppers garlic antipasto appetizer easy fingerfood

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Ingredients

Yellow bell pepper - 1

Red bell pepper - 1

Garlic - 1 clove/smashed

Olive Oil - 1/2 cup

Salt if required

Hot dog buns - 2

Basil leaves - 4-5/chopped fine

Directions

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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Comments

sweetwords 2 years, 2 months ago said:
I wish we grilled more often, 'cause this looks great. I'm saving it anyway; my husband is a notionate critter, he may decide to grill without advance notice!

ivy 1 year, 9 months ago said:
This is great, I've just learned doing this recently and they do taste wonderful when they are roasted/

toleliz 1 year, 9 months ago said:
What a great idea! I bet that it would work with jarred roasted red peppers too if you wanted to have them in a hurry. Just skip the roasting and peeling and go right to the marinade.

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