Ingredients
- 200 g Rustic bread
- 100 g Pitted Olives Nocellara del Belice, halved
- 100 g Roasted Red bell peppers
- 1 Garlic clove
- 2 Tablespoons Organic Extra Virgin Olive Oil
- 2 Tablespoons Fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Roast the Bell Peppers:
1. Preheat the oven to 200°C (392°F).
2. Roast the bell peppers in the oven until the skin is charred.
3. Remove from the oven, let cool, peel them, and cut into strips.
Toast the Bread:
4. Toast the slices of rustic bread until golden and crispy.
Rub with Garlic:
5. Rub each slice of toasted bread with a garlic clove.
Top the Bread:
6. Top the bread with halved Pitted Olives Nocellara del Belice and strips of roasted peppers.
Season:
7. Drizzle with Organic Extra Virgin Olive Oil and sprinkle with chopped fresh parsley, salt, and pepper.
Serve:
8. Serve immediately.
— Preparation Time: 32 minutes
