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Bell Pepper Tapenade with Mascarpone and Mint
(0)
40 min
Under an hour
Gurkerl Küche
Diese mediterrane Paprika-Tapenade ist die perfekte Vorspeise für Genießer. Saftig geröstete rote und gelbe Paprika vereinen sich mit frischer Minze und feinem Knoblauch zu einem aromatischen Erlebnis. Serviert auf knuspriger Ciabatta mit einem Klecks cremigem Mascarpone, bringt dieses Gericht sommerliche Leichtigkeit direkt auf Ihren Teller. Ideal als Fingerfood für Gäste oder als besonderer Snack zwischendurch.
Ingredients
Preparation method
Preparing the bell peppers
Preheat the oven to 250 °C.
Wash and dry the bell peppers, brush them all over with some of the olive oil (approx. 20 ml), season with salt and pepper, and place them on a baking sheet. Roast in the preheated oven for approx. 15 minutes until the skin blisters.
Place the roasted bell peppers in a bowl, cover tightly with cling wrap, and let steam for 5 minutes. Then peel off the skin with a knife. Remove the stem, halve the bell peppers lengthwise, and remove the seeds. Briefly rinse the flesh with cold water, pat dry, and cut into approx. 0.5 cm cubes.
Chef's tip
For a particularly intense flavor, you can also roast the bell peppers on the grill. The ciabatta tastes best when served warm.
Nutritional values
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