Roasted peppers are a very distinctive ingredient, so I love it when it is the base of my dishes. Its soft flesh, delicate sweetness and slightly smoky aroma make it go perfectly with vegetables, herbs and cream cheeses. This snack looks, smells and tastes great – it literally affects every sense. You only need a few ingredients to prepare a delicious dinner. I guarantee that it will easily win the hearts (and stomachs) of your loved ones.
An aromatic, intensely red vegetable is the key to the success of this snack. How to roast peppers so that they turn out perfectly? The easiest way is to place washed, dried, cut and seeded peppers on a baking tray lined with paper. Me – especially when I roast a small number of vegetables – I often place them in a lightly greased tart tin (this way I can quickly throw it into the dishwasher). The baking tray or form is then placed in an oven preheated to 200 degrees Celsius for about 30 minutes. The telltale sign that the vegetables are ready is the skin, which is browned and sometimes burnt.
After removing them from the oven, it is worth putting them into a dish (unless it is in a form) and covering it with foil for a few minutes. Thanks to this the skin will come away from the pulp more easilyand the inside will remain soft and juicy. After cooling, remove the skin. Baked peppers not only delight with their taste, but also… retains most of its nutritional value. It is a source of vitamins C and E and beta-carotene, which are released during baking. However, it is worth watching out for burnt skin – although it adds flavor, too much of it can be difficult to digest.
Baked peppers are a perfect snack a proposition for a light dinner or an elegant appetizer while meeting friends. Roasted peppers combined with crunchy cucumber, fresh greens and aromatic dressing create a pleasantly refreshing taste. The whole thing, served on toast with olive oil and Philadelphia cheese, is delicate, creamy and juicy.
Baked pepper snack – recipe
Ingredients:
- 2 red peppers (medium size),
- field cucumber,
- a bunch of fresh coriander,
- a teaspoon of balsamic vinegar,
- olive oil,
- wheat baguette,
- large clove of garlic,
- serek type philadelphia.
How to do it:
Step 1
Wash the peppers thoroughly, cut them in half and remove the stalks and seeds. Pour a little olive oil into the bottom of the form and spread it with a brush. Place the cut vegetables, cut side down.
Step 2
Put the dish in an oven preheated to 200 degrees Celsius (top-bottom mode) and bake for about 30 minutes. Remove when the top of the vegetables is browned. I ended up with quite a lot of burnt skin, but be careful – the peppers may be a bit more difficult to digest (you need to peel them carefully).
Step 3
Cover the dish with foil for a while. This will make it easier to remove the outer layer. After a few minutes, uncover and gently peel off the skin. Set aside to cool for a while.
Step 4
Take care of the remaining vegetables. Pour the washed, dried and thinly sliced cucumber into a bowl. Add also chopped, washed and dried parsley. Finally, cut the peeled and cooled pepper into thin, not too long strips and put them in a bowl.
Step 5
Pour a teaspoon of balsamic vinegar over the ingredients in a bowl. The snack does not require many spices, because vinegar will effectively enhance the distinctive taste of peppers. If you don’t like the taste of balsamic vinegar, combine a teaspoon of olive oil with, for example, fresh pepper or chili flakes. This will change the taste of the snack, but it will be equally delicious. Mix everything and set aside for the flavors of the ingredients to meld.
Step 6
Cut the baguette into slices and spread olive oil on one side (this will be the top of the toast). It doesn’t have to be a thick layer of fat. Fry for a while in a hot pan (a few minutes is enough, place the greased side on the pan) or put in an oven preheated to 200 degrees Celsius for approx. 5-7 minutes (on a baking tray covered with baking paper, the greased side of the toast should be on top). The bread should come out crispy.
Step 7
Peel a large clove of garlic and cut it lengthwise. Rub each of the baked slices with it to capture some of the aroma. If you like such a distinctive taste of garlic, you can also roast it with peppers (put a few cloves in the shell into the form), then squeeze and spread gently on the bread. Remember, however, that it will be strongly noticeable, so it is not the best idea, e.g. at an elegant party (where everyone wants to keep their breath fresh).
Step 8
Spread a bit of Philadelphia sandwich cheese on each piece of toast. Spread into an even layer.
Step 9
Place the baked baguette slices with cheese on a plate. Place vegetables “marinated” in vinegar on top. Be careful not to let them stick out beyond the slice – they should be easy to eat without getting dirty. I assure you that your guests will get hungry just by looking at the snack.
Toasts with roasted peppers can be prepared on a classic baguette, but healthier alternatives will also work great. You can easily replace it with rye, spelled or wholemeal bread. This will make the snack more filling and richer in fiber. If you want it lighter, you can serve it thin crackers with seeds or even with millet.
Although coriander plays an important role in this recipe, not everyone likes it. He can take her place parsley, dill and even chives. It all depends on what you have in the fridge and what you want. You can add some to enhance the flavor chili flakes the freshly ground pepper. The expressive finish will add character to the snack.
A baked pepper snack is a universal base from which you can easily create a full-fledged meal. It requires little work and delights with its color, aroma and taste. It is a good idea to prepare more roasted peppers right away and store them in the fridge. It will speed up the preparation of the dish and will be useful every time you run out of ideas for dinner.
Source: Terazgotuje.pl
