Grilled Bell Pepper Bruschettas with Black Olive Tapenade
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This recipe for Grilled bell pepper bruschettas with black olive tapenade is a starter that captures the essence of Italian cuisine while adding a touch of sophistication to your table. This dish, both simple and elegant, combines the sweetness of grilled peppers with the richness of the tapenade, all served on slices of crispy bread.
The peppers, grilled until their skin blisters and blackens, reveal a natural sweetness that deliciously contrasts with the rich and savory black olive tapenade. The tapenade, a blend of black olives, capers, and garlic, adds depth of flavor and a pleasant texture that perfectly complements the tenderness of the peppers. Choosing to use grilled bread as the base not only adds a crispy dimension to the dish but also serves as the ideal backdrop for the juicy and flavored toppings.
This recipe for Grilled bell pepper bruschettas and black olive tapenade is more than just a simple appetizer; it’s a celebration of Mediterranean flavors. Easy to make and incredibly tasty, it’s ideal for starting a meal among friends or family.
Grilled Bell Pepper Bruschettas with Black Olive Tapenade
Ingredients
For the bruschettas:
- 1 baguette sliced into 1 cm thickness
- 2 red bell peppers
- 2 yellow bell peppers
- 2 cloves of garlic peeled
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnishing
For the black olive tapenade (optional):
- 100 g pitted black olives
- 1 clove of garlic
- 2 tablespoons capers
- 3 tablespoons extra virgin olive oil
- Pepper to taste
Instructions
Preparing the peppers:
- Preheat your oven to 220°C (425°F) on the grill setting.
- Cut the bell peppers in half, remove the seeds and membranes. Place them skin-side up on a baking sheet lined with parchment paper.
- Grill until the skin is blackened and blistered, about 15 to 25 minutes. Keep a close eye to prevent burning.
- Place the peppers in a plastic box, close the lid, and let cool for 10 minutes to facilitate peeling.
- Peel the peppers and cut them into strips.
Preparing the tapenade (optional):
- In a food processor, combine the black olives, garlic, capers, and olive oil. Blend until you achieve a homogeneous paste. Season with pepper to taste.
Preparing the bruschettas:
- Lower the oven temperature to 180°C (350°F).
- Lightly rub the bread slices with garlic cloves and brush them with a bit of olive oil.
- Place the slices on a rack or baking sheet and grill until golden and crispy, about 5 to 10 minutes, turning halfway through.
Assembly:
- Spread a layer of tapenade over each slice of grilled bread, then top with the grilled pepper strips.
- Season with salt and pepper, drizzle with extra virgin olive oil, and garnish with fresh basil.
A recipe proposed by Maison Marmite
