Bruschette With Roasted Pepper Recipe | View Simple Recipes

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Bruschette With Roast Pepper, Cannellini Pure, Black Olive Relish & Rocket.j
Antipasto deriving from the South of Italy is a delicious dish to serve as a starter for any barbecue or casual dinner. This humble dish in its many variations is now enjoyed by many countries and cuisines and from all around the world

Profile Description

chef Gino D Acampo 263x300 - Bruschette With Roasted Pepper, Cannellini Puree, Black Olive Relish & Rocket
RECIPE BY

Chef.        Gino D'Acampo       

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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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Method

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

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