Usuba
Roasted Pepper and Cream Cheese Sandwich
A simple appetizer with creamy cream cheese and roasted red pepper. The pepper is marinated with balsamic vinegar and garlic, revealing a deep flavor. Crispy bread, tender cheese, and crunchy salad create a perfect combination. The pepper tastes even better the next day.
- Prep
- 720 min
- Cooking
- 90 min
- Total
- 810 min
- Standard serving
- 102.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Place the red pepper in a baking dish, brush with vegetable oil and bake in the oven for 40 minutes at 200 degrees.
Immediately transfer the roasted pepper to a plastic bag, tie it, and wait until the contents cool to a warm state.
- 2
Step 2
Carefully peel the skin off the peppers and remove the seeds. Transfer to a bowl. Drain the accumulated juice.
- 3
Step 3
Heat 2 tablespoons of vegetable oil in a sauté pan. Add the warm oil to the peppers along with 2 teaspoons of balsamic vinegar and a minced garlic clove.
Salt, pepper, and taste. Add more balsamic if needed for extra sharpness.
- 4
Step 4
Cover the bowl with a lid or foil and refrigerate to infuse. The pepper reveals its flavor best the next day.
- 5
Step 5
Slice the French baguette and dry the pieces in a dry pan.
- 6
Step 6
Spread each slice of bread with cream cheese. Carefully arrange green lettuce leaves on top.
- 7
Step 7
Cut the roasted pepper into large strips and distribute over the sandwiches. If desired, garnish with a few shavings of hard cheese.
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