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A 3 tablespoons olive oil
3 large bell peppers, any combination of red, yellow and orange
1 medium onion, thinly sliced
½ teaspoon salt
2 clove garlic, pressed
¼ teaspoon crushed red pepper
2 teaspoons Balsamic or sherry vinegar
½ cup grated Parmesan cheese
1 recipe of Basic Bruschetta
Core, seed and cut peppers into thin strips. Heat 1 tablespoon
olive oil in large heavy skillet over medium-high heat. Add the
peppers, onions and salt, and cook, stirring for 8-10 minutes,
until the peppers begin to brown and are tender but not limp.
Add garlic, red pepper, remaining olive oil and adjust seasonings
to taste. Remove from heat, stir in vinegar and cool slightly.
Serve with warm bruschetta toasts and sprinkle with Parmesan.
Serves 6
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copyright 2001 Grand Central Baking Company
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