John Myers
Ingredients for 4 servings:
- 3 pointed peppers, red
- 1 small baguette(s), about 250 g
- 6 tbsp olive oil
- 2 garlic cloves
- 2 balls of mozzarella (buffalo), 125 g each
- some salt
- some pepper
- e.g. basil
- e.g. chili, from the mill
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Clean the pointed peppers and slice into thin rings. Cut the baguette into 16 diagonal, thin slices. Drizzle with 3 tablespoons of olive oil. Toast the baguette slices, one after the other, in a pan over medium heat until light brown on both sides. Peel and halve the two garlic cloves, then lightly rub the cut ends over the bread slices. This will impart the delicate garlic flavor to the bread. Heat 1 tablespoon of olive oil in the pan and fry the bell pepper rings. Continue frying over medium heat for about 5 minutes and season with salt. Drain the two balls of buffalo mozzarella, pat dry, halve, and slice. Arrange the peppers and mozzarella on the bread slices, season with pepper, and drizzle with 2 tablespoons of olive oil. Sprinkle with a few basil leaves, if desired. If desired, garnish with some freshly ground chili.
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