Ingredients

Adjust Servings:

	4 pcs Paprika red red
	2 tbsp Pine nuts
	zest of half of a Lemon
	to taste Lemon juice
	5 pcs Olives Каламата
	1 tbsp Capers по желанию
	1/2 tsp Chili flakes
	2 tbsp Parsley leaves
	to taste Extra Virgin olive oil
	to taste Salt
	to taste Grounded black pepper

Roasted Red Bell Pepper Topping

Name: Roasted Red Bell Pepper Topping
Yield: 2
Cuisine: Italian
Ingredients: Paprika red: 4 pcs; Pine nuts: 2 tbsp; Lemon: zest of half of a; Lemon juice: to taste; Olives: 5 pcs; Capers: 1 tbsp; Chili flakes: 1/2 tsp; Parsley leaves: 2 tbsp; Extra Virgin olive oil: to taste; Salt: to taste; Grounded black pepper: to taste

Features:

Cuisine:

Italian

25
Serves 2
Easy

Ingredients

4 pcs Paprika red
red
2 tbsp Pine nuts
zest of half of a Lemon
to taste Lemon juice
5 pcs Olives
Каламата
1 tbsp Capers
по желанию
1/2 tsp Chili flakes
2 tbsp Parsley leaves
to taste Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Directions

This roasted red bell pepper topping is absolutely delicious. It resembles me ajvar (a vegetable Balkanian caviar made of roasted bell peppers), but a richer and fresher taste. Smoky bell peppers are complemented with olives and/or capers, parsley, lemon zest and toasted pine nuts. The topping is sour-sweet-salty with citrus notes and parsley freshness and somewhat crispy because of nuts. Also, it has an incredible flame color with green and yellow sprinklings.

If you cook peppers beforehand, the topping takes 10 min to prepare.

Let the topping to stand for a few minutes before serving to allow tastes combine and enhance each other.

This topping is incredible for use on fresh or toasted slices of baguette! It’s also perfect both for parties and family diners.

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Steps

1 Done 20 min	ROAST PEPPERS Preheat the oven to 200 degrees Celsius. Place the peppers in a baking dish lined with parchment paper and cook until the skins start getting brown. Remove the peppers and place them right in a plastic bag. Tie it and let the peppers cool. Then peel the peppers, remove the stems and seeds.
2 Done 5 min	PREPARE OTHER INGREDIENTS Toast pine nuts in a dry pan. Pit the olives and cut them into circles.
3 Done	PROCESS Place the peppers, lemon zest, pine nuts, olives and capers into a bowl and blend in a food processor until you get coarse mixture (not paste!).
4 Done	DRESSING Add parsley, salt, pepper, olive oil and lemon juice to taste.