4 Whole-grain bread slices 1/3 c Mozzarella cheese,shredded 1 ts Olive oil 1/2 ts Balsamic vinegar 1/4 ts Dried basil,crumbled 1/4 ts Dried oregano,crumbled 3 1/2 oz Roasted red peppers,sliced 1 tb Parmesan cheese,grated 1. Place bread on small baking sheet. Combine cheese, oil, vinegar, basil and oregano. Spoon onto bread. Top with red pepper; sprinkle with Parmesan. 2. Bake in preheated 500'F. oven 5-8 minutes until cheese is melted.
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Roasted Red Pepper & Burrata Toast
Roasted Red Peppers #shorts
These homemade Roasted Red Peppers are better than store-bought and super simple to make. Just roast bell peppers in the oven, peel the skin off, and you have delicious and naturally sweet veggies ready to use. This quick and easy recipe is perfect for salads, sandwiches, or your any of your favorite dishes.
Roasted Red Pepper and Tomato Soup with Garlic Confit Grilled Cheese Bites
Soup season is here!
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How to Make Tri Capsicum Sandwich | Bell Pepper Sandwich Recipe
Hi Friends in this Video Demonstrates Preparation of Capsicum Sandwich - Bell Pepper Sandwich.Make this Yummy Recipe Enjoy the Excellent Taste. #tricapsicumsandwich,
Grilled Cheese & Roasted Tomato Soup
Good soup ????
Fix those late night cravings with some bomb as grilled cheese and spicy tomato soup ???????? here’s my recipe:
6 tomatoes, quartered 1 onion, quartered 1 capsium/ bell pepper, chopped 1 whole garlic bulb Chilli flakes (optional) 1/2-1 cup unsalted vegetable stock 1/2-1 cup cream 3-4 basil leaves Salt and pepper
2 slices of your favourite bread Mozzarella cheese Cheddar cheese Butter
Method: 1. Chop off the top of your garlic bulb, leaving the cloves exposed. With your garlic, place all your other chopped vegetables into a large baking dish, drizzle generously with olive oil, chilli flakes, salt and pepper and bake at 200C for 50-60 mins until the vegetables are slightly charred and soft. 2. [optional] Use a blow torch and lightly torch your roasted vegetable to add extra char if you like your soup smokey. Careful not to burn it. 3. Transfer your vegetables into a pot or a blender with your stock, cream and basil. With a stick blender or a normal blender, blend your soup until smooth. Salt and pepper to taste. 4. For your grilled cheese, cut up 2 slices of bread. You can use any cheese you want or have on hand. I used mozzarella for the stretch and cheddar for the bitey taste. Butter your bread and grate as much cheese as your heart can take. Grill in a pan over medium heat until golden brown and cheese melted. Serve with tomato soup.