Roasted pepper tapenade with mascarpone and mint
(0)
40 min
Under an hour
Sezamo
O tapenadă vibrantă și plină de prospețime, realizată din ardei copți dulci, infuzată cu usturoi și mentă. Servită pe felii crocante de ciabatta cu un strat generos de mascarpone cremos, această gustare este perfectă pentru orice ocazie, oferind un echilibru ideal între aromele coapte și notele răcoritoare de mentă.
Ingredients
Preparation method
Preparing the peppers
Preheat the oven to 250 °C. Wash the peppers, dry them well, and rub them all over with 20 ml of olive oil. Season with a pinch of salt and a pinch of pepper, then place them on a baking sheet. Roast the peppers for 15 minutes until the skin is slightly charred.
Remove the roasted peppers and place them immediately in a bowl. Cover the bowl tightly with plastic wrap and let them "steam" for 5 minutes. This step will make peeling them much easier.
After 5 minutes, remove the skin of the peppers using a knife. Cut off the top, clean out the seeds, and quickly rinse the flesh with cold water. Dry the pepper flesh well and cut it into small cubes of about 0.5 cm.
Chef's tip
For a more intense flavor, you can let the tapenade marinate in the refrigerator for 30 minutes before serving. Ciabatta can also be replaced with fresh baguette or artisanal sourdough bread.
15 min
Quick
