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RECIPE BY Chef. Gino D'Acampo Website Website. Click To View
This bruschette with roasted pepper recipe by chef Gino is an all-time favorite enjoyed by many Italians
8 tbs extra virgin olive oil. I small Onion Chopped. I tsp smoked paprika 400 g tinned cannellini beans drained
2 roasted peppers ( from jar ). 5og pitted Kalamata Olives ( chopped ). 3 tbs chopped fresh flat-leaf parsley
I tbs freshly squeezed lemon juice. 40 g rocket leaves. I baguette, cut into 2 cm thick slices. Salt & Pepper to taste
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To make bruschette with roasted pepper recipe, firstly heat 2 tbs of the olive oil in a medium saucepan and fry the onions for 5 minutes stirring occasionally. Add the smoked paprika and cook for 2 more minutes.
Place the onion mixture, beans, roasted peppers, and 2 more tbs of olive oil into a food processor and blend until smooth. Season and allow to cool slightly
To make the black olive relish, place the olives and parsley in a bowl. Pour over the remaining oil and 1 tbs lemon juice. Season and stir well
Place the bread slices on the hot griddle pan and cook for 2 minutes on each side until lightly charred
To serve, spread some of the cannellini and roast pepper puree over each warm bruschetta and spoon on a little of the olive relish. Top with a few rocket leaves and drizzle with a touch more extra virgin olive oil and place on a large serving plate. Perfect with a cold glass of good Prosecco