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Ingredientes
- 3 x Red bell peppers, large
- 1/2 lb Ripe tomatoes, sliced
- 1 tsp Superfine sugar
- 1 x Baguette, cut into 1/2" thick slices
- 2 tsp Tomato puree
- 1 tsp Sweet paprika
- 2 Tbsp. Red wine vinegar Salt Freshly grnd pepper
- 6 Tbsp. Sun-dry tomato oil
Direcciones
- To roast the peppers, preheat an oven to 400 F. Cut peppers in half lenthwise. Remove ribs and seeds. Place cut-side down onto an ungreased baking sheet, flattening with hand. Roast till blistered and blackened, about 40 min, turning peppers several times during cooking. Remove the peppers from the oven, place into a paper bag, seal and let stand 20 min. Peel and cut peppers into strips. Dust the tomato slices lightly with the sugar. Toast the bread slices. In a bowl mix together the tomato puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the Sun-Dry Tomato Oil, pouring in a thin drizzle. To serve, place the pepper strips and a tomato slice on each bread slice. Top each with a Tbsp. of the puree mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 59 | |
| Calories from Fat 16 | 27% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 462mg | 13% |
| Total Carbs 9.99g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.22g | 3% |
| Protein 1.82g | 3% |
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