Grilled Bell Pepper Bruschettas with Black Olive Tapenade
Serve these grilled bell pepper bruschettas with black olive tapenade as a colorful and flavorful starter. The combination of sweet peppers and rich tapenade offers a burst of flavors sure to delight everyone.
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.
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A recipe proposed by Maison Marmite