Red Baked Sweet Pepper Triangles with Italian Appetizer
4 servings
30 minutes
This recipe transports us to the sunny atmosphere of Italy, where fresh and natural ingredients create a harmony of flavors. Triangles of roasted red bell pepper embody the tenderness of caramelized vegetables combined with a spicy Italian appetizer. The roasted pepper gains softness and a sweet taste that is perfectly complemented by prosciutto, Kalamata olives, and fresh parsley. The light acidity of lemon and the spice of red pepper flakes enhance the flavor, making it richer. This dish serves as an elegant treat for an aperitif or a light snack for friendly gatherings. Each bite reflects the Italian passion for delicious and simple food filled with Mediterranean aromas and colors.
1
Preheat the oven to 200 degrees. Line the baking sheet with parchment.
2
Cut off the stems of the peppers and slice them in half lengthwise. Remove the seeds and white veins. Then cut into small triangles - about 24 pieces. Transfer the triangles to a bowl and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
- Red sweet pepper: 5 piece
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Place the peppers on a baking sheet, skin side down, in a single layer and bake for 15-20 minutes until soft. Let cool.
4
Meanwhile, in a small bowl, mix the sliced prosciutto, parsley, chopped olives, remaining oil, lemon zest and juice, and red pepper flakes.
- Prosciutto: 60 g
- Chopped parsley: 0.5 glass
- Kalamata olives: 250 g
- Extra virgin olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Grated lemon zest: 0.5 teaspoon
- Red pepper flakes: 0.3 teaspoon
5
Place the peppers on a plate and top with the appetizer.
