- 5 red peppers
- 2 tbsp rinsed capers
- some chopped marinated artichoke
- 2 crushed garlic cloves
- a baguette
- extra-virgin olive oil
- some chopped basil
- 2 tbsp balsamic vinegar
Roast the peppers until the skin blisters and turns black. Remove from oven and cover until cool. Skin, seed and roughly chop.
Add the capers, artichokes, basil and crushed garlic.
Slice the baguette about 1,5 cm thick slices. Brush each slice on one side with olive oil. Toast the bread 1 minute oil-side up (in a preheated oven at 250 degrees C).
Top each slice with pepper mixture. Drizzle with balsamic vinegar.