Bruschetta with roasted peppers and cod roe
Bruschetta with roasted peppers and cod roe — as colorful and crisp as leaves in an autumn park rustling underfoot.
Ingredients
| pierced cod roe (or other fish) 120 g |
| melted butter 120 g |
| sweet pepper (colorful) 2 pcs |
| baguette 1 pc |
| red onion 1 pc |
| parsley 20 g |
| lemon (zest and juice) 1/2 pcs. |
| olive oil 4 tbsp. |
| ground black pepper to taste |
Instructions
Step 1
Place the peppers on a baking tray lined with parchment. Drizzle with olive oil and send to an oven heated to 220 degrees for 30 minutes. Then put the roasted peppers in a saucepan, cover with a lid and leave for 20 minutes.
Step 2
Slice the baguette and dry in the oven at 180 degrees until lightly crispy.
Step 3
Peel the peppers from the skin and seeds, blot with paper towel and cut into straws. Then combine with finely diced onion, chopped parsley, lemon zest and juice, pepper and mix.
Step 4
In a separate bowl, mix the butter with the cod roe. Place the seasoned pepper and caviar butter on each slice of baguette and garnish with basil leaves. If desired, serve the bruschetta with cherry tomatoes.
