Colorful pepper bruschetta

Ingredients for 6 servings:

• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 1 bell pepper(s), green
• 2 shallots
• 5 cloves garlic
• 1 pepper, fresh
• 2 bunches of basil
• 4 tbsp balsamic vinegar
• 6 tbsp olive oil
• 1 tsp, heaped paprika powder, hot
• 1 tsp cane sugar (raw cane sugar)
• 1 tsp, leveled sea salt
• Pepper, black from the mill
• 2 ciabatta

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 50 minutes

a colorful variation of the Italian classic

Peel and deseed the four bell peppers, the shallots, the garlic, and the chili peppers, and finely dice them. Pick the leaves from the basil and finely chop or weigh them. Place all ingredients (except the bread, of course) in a bowl, mix thoroughly, and let it marinate for several hours (preferably overnight). Season with salt and pepper to taste. Preheat the oven to 200°C (top/bottom heat). Cut the bread into diagonal slices and drizzle each with about 1 tablespoon of the liquid that should have collected at the bottom of the bowl. Arrange the slices on a baking sheet lined with baking paper and bake for about 10 minutes until golden brown and crispy. Finally, top the bread slices with about 1 tablespoon of the bell pepper mixture each. Arrange on plates or a large platter and garnish with a few whole basil leaves if desired.