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Roasted Mini Sweet Pepper Toast
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Roasted Mini Sweet Pepper Toast
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Roasted Mini Sweet Pepper Toast
Created by Chef Dale Mackay
Ingredients
| Peppers |
||
| 1 |
lb mini peppers, cut in half lengthwise, stems removed |
|
| ½ |
cup CO-OP GOLD Olive Oil, divided |
|
| ¼ |
cup finely sliced shallots |
|
| 1 | Tbsp minced garlic | |
| ½ |
tsp salt |
|
| ¼ |
tsp black pepper |
|
| 1 | tsp smoked paprika |
|
| ¼ |
cup black olives, sliced |
|
| ¼ |
cup fresh basil, leaves only, ripped |
|
| Bread |
||
| 6 |
Tbsp SIGGI’S Skyr |
|
| 1 | loaf CO-OP GOLD PURE Artisan Ciabatta Multigrain Bread, sliced in half lengthwise |
|
| 2 |
Tbsp CO-OP MARKET TOWN Grated Parmesan Cheese |
|
Directions
- Place a baking tray in the oven and preheat to 375°F.
- Place peppers in a bowl with half the oil and all the shallots, garlic, salt and pepper. Mix well.
- Remove the tray from the oven, arrange peppers on it and return to the oven. Roast for 12 minutes or until slightly softened and beginning to colour.
- Transfer peppers to the original bowl. Stir in the paprika, olives and basil.
- Drizzle remaining oil over the bread. Grill or broil the bread until nicely coloured.
- Divide Siggi’s Skyr evenly on the two pieces of bread. Top with pepper mixture. Cut each half into 4 pieces. Garnish with Parmesan. Serve warm or at room temperature.
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