Bruschetta with roasted peppers in balsamic dressing

For 4-6 people

Ingredients: 6 red and yellow peppers, 80 ml olive oil, 1 tbsp. red wine vinegar, 1 tbsp. balsamic vinegar, 2 sprigs thyme, 2 cloves garlic, salt and pepper to taste
To serve: fresh basil, baguette


First, preheat the oven to 230 degrees. Wash the peppers and place them whole on a metal rack in the oven. Roast the vegetables for about 30 minutes until they turn black in places. Now take the peppers out of the oven and put them in a plastic container and close it with a lid. Take the vegetables out after 15 minutes, remove the core and peel off the skin. Cut the peppers into strips and put them in a large bowl. Wash the thyme sprigs, shake dry, pluck off the leaves and chop finely. Add the olive oil, vinegar and thyme to the peppers and season with salt and pepper. Mix everything together and cover and put in the fridge. The mixture can also be used immediately, but it tastes better if it has been infused for a day.
Next, slice the baguette and toast it in a pan until golden brown. Rub the bread with the garlic and top the baguette with the paprika mixture. Garnish with fresh basil if desired.

Our wine recommendation:

Delicious snacks like bruschetta as a starter and a glass of South African sparkling wine to go with it – a culinary dream pair! The Spier Méthode Cap Classique 2018, with its fresh fruit aromas and beautiful perlage, is the ideal accompaniment to the delicious appetisers. For rosé fans, the Spier Cap Classique Brut Rosé 2019 is a great choice. A fine perlage, fruity aromas, mineral notes and a crisp acidity provide the great character of the sparkling wine, which goes wonderfully with light dishes.

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