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Untitled-2-150x66

BRUSCHETTA WITH PEPPERS AND PARMIGIANO

  

July 13, 2015

  • Prep: 40 mins
  • 40 mins

    40 mins

Ingredients

Serves 4

8 slices of French baguette, each one 1.5 cm thick

2 sweet peppers (1 yellow and 1 red)

50 g parmigiano reggiano in a whole piece

6 anchovy fillets in oil

1 clove of garlic

a sprig of parsley

40 g Bertolli Gentile Extra Virgin Olive Oil

salt

Method

1. Roast the peppers directly over the flame, turning them carefully on all sides. Remove the scorched skin and seeds and cut the flesh into chunks.

2. Finely chop the parsley, put into a bowl with the peppers, the clove of garlic cut in half, the broken up anchovy fillets and a little oil and salt.

3. Shave the parmigiano and add it to the bowl.

4. Toast the slices of bread, if possible on a griddle, top with the pepper mixture after removing the garlic and serve.

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