100 g breadcrumbs, preferably from sourdough bread
1/4 bunch fresh basil
1 garlic clove
25 ml first cold pressed olive oil
Sea salt and pepper to taste
How to prepare it
Preheat the oven to 200 degrees Celsius. Line a baking tray with parchment paper. Wash the sweet peppers. Remove the stems and seeds with a sharp knife.
Roast the sweet peppers for 15-20 minutes until the skin turns light brown in colour. Remove the peppers from the oven and cover them with parchment paper for ten minutes.
Wash the vine tomato. Remove the stem, cut the tomato in half and remove the seeds. Slice the tomato into thin strips and then into small cubes. Remove the basil leaves from the stems and slice them into ribbons with a sharp knife. Peel and mince the garlic.
Put the tomatoes in a bowl together with the olive oil, garlic and fresh basil. Grind the bread into coarse breadcrumbs in a food processor. Mix the breadcrumbs into the tomato mixture. Season the ingredients with sea salt and pepper.
Remove the skin from the sweet peppers and place them on a chopping board. Spoon one tablespoon of the tomato-breadcrumb mixture over each one of the sweet peppers and roll them up.
Arrange the sweet pointed peppers on a plate. Garnish the peppers with fresh basil leaves and serve them at room temperature as a starter or as part of a salad.
Recipe for bread crumbs Toast the bread until it crumbles easily by cutting it into cubes and then baking it in the oven for approx. 15 minutes at 150 degrees Celsius.
You can prepare the sweet pointed peppers a day in advance. They’re a perfect accompaniment to a barbecue or even a salad with buffalo mozzarella