I have a pumpernickel obsession.
I’ve become a carb whore since arriving to Argentina.
Empanadas, pasta, medialunas, pan– I just can’t seem to stay no!!! Not cool, Liza!
I’m blaming it on the lack of fruit here. I don’t understand, how does Brazil have so many juicy options and we’re stuck with overpriced bananas and dry cakey apples?
Por suerte we have many colorful vegetables and the red peppers, morrones rojos, have become a staple in my kitchen.
Bruschettas with roasted pepper ::
- 1 large red pepper
- green onion
- olive oil
- pumpernickel bread
- salt & pepper
- 1/4 lemon
Place the pepper directly over a burner on the top of your stove. This will only work with gas stoves, I think. If you don’t have a gas stove you can use a grill or place the pepper in the oven on the highest setting. You want to char all of the sides without burning the flesh.
Once the pepper is black on all sides transfer it to a plastic container and secure the lid in order for it to steam. This will help with peeling off the burnt skin. After 15 minutes or so, cut off the top piece and remove all seeds and skin.
Cut the pepper into long strips, and add a generous amount of olive oil, verdeo, lemon juice, salt & pepper.
Toast the bread and lightly drizzle on olive oil and a dash of salt. Place the pepper mix on top of each tostada and serve immediately.
* Roasted garlic and/or sundried tomatoes go really well with roasted peppers. Next time!