Basque Baguette

Title:
Basque Baguette

Yield:
4 Servings

Categories:
Appetizers,
Spanish




Ingredients:





     3    Red bell peppers, large


   1/2 lb Ripe tomatoes; sliced


     1 ts Superfine sugar


     1    Baguette; cut into 1/2"


          ; thick slices


     2 ts Tomato puree


     1 ts Sweet paprika


     2 tb Red wine vinegar


          Salt


          Freshly ground pepper


     6 tb Sun-dried tomato oil






 To roast the peppers, preheat an oven to 400 F.  Cut peppers in half


 lenthwise.  Remove ribs and seeds.  Place cut-side down onto an ungreased


 baking sheet, flattening with hand.  Roast until blistered and blackened,


 about 40 minutes, turning peppers several times during cooking. Remove the


 peppers from the oven, place into a paper bag, seal and let stand 20


 minutes.  Peel and cut peppers into strips. Dust the tomato slices lightly


 with the sugar.  Toast the bread slices. In a bowl mix together the tomato


 puree, paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the


 Sun-Dried Tomato Oil, pouring in a thin drizzle. To serve, place the pepper


 strips and a tomato slice on each bread slice. Top each with a tablespoon


 of the puree mixture.


 Posted to MM-Recipes Digest  by BobbieB1 
on Apr 27, 1998