tapas idea #7659

roast a red capsicum or two in the oven 180c till slightly charred remove

let cool for a few minutes then peel skin off slice remove most of the seeds and stem

put into a bowl when still hot (as the peppers will take in more flavour) add olive oil white wine vinegar a touch of balsamic

and finely chopped garlic all to taste but should just be well balanced with the vinegar

not too acidic then heat a non stick pan with a touch of olive oil spray to a medium high heat and just place 2cm slices of a great french crusty baguette and keep watching and turning them put your exhaust fan on for this one but its painless and pretty quick or just toast them i like this way as its a bit more rustic looking

leave peppers till room temp even better a few days later

serve with the charred french baguette slices and maybe some fresh parsley
bon apetite!