Bruschetta with Peppers

Total time: 1hr
Preparation Time: 30m

For 20 pieces

Nutritional Information

Contains 74 Kcal, 2g Protein, 9g Carbohydrates, 3g Fat


  • 1 garlic cloves, cut across in half
  • 4 red pepper
  • Bake
  • 3 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • a little pepper
  • 1 bread (e.g. Olive bread, approx. 320 g, cut into 20 slices
  • 1 tbsp. thyme leaves
  • 0.25 tsp. sea salt

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  • Spread the peppers and garlic on an oven tray lined with baking paper.
  • Bake

    Bake approx. 30 minutes in the middle of an oven preheated to 220°C. Remove and let stand approx. 10 minutes, covered with a damp cloth. Peel the peppers, remove the seeds, and cut into pieces. Peel the garlic cloves and put half of them into a bowl with the peppers. Add the oil and aceto, season and mix. Spread the peppers and garlic mixture on the slices of bread and sprinkle the thyme and sea salt on top.
  • Tipp:

    Gemüse ca. 1 Tag im Voraus backen, zugedeckt im Kühlschrank aufbewahren. Brote kurz vor dem Servie-ren toasten.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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