Basque Pepper Salad on White Toasts

Description

This is one of the most common types of tapas in Spain. However, for some reason, this tapa often has a regional Basque association in Spanish cookbooks. It's foolish and wasteful to make this appetizer for just one person. It's odd to fry only a third of a pepper. The flavor improves the more peppers, oil, and garlic you have in one dish. Therefore, it makes sense to prepare it for at least four people. There's also the option to simply enjoy these toasts in larger quantities. Or day after day. The peppers in oil can be stored for a long time.

Ingredients

• Green peppercorns - 1 piece
• Sweet Pepper - 1 piece
• Red Long Chili Peppers - 1 piece
• Basil - 0.7 oz
• Champagne Vinegar - 1 tablespoon
• Garlic - 4 cloves
• Salt - to taste
• Ground Black Pepper - to taste
• Olive Oil - 3 fl oz
• French Baguette - 1 piece

Step by Step guide

Step 1

Remove the seeds and any inedible parts from the peppers, slice them into thin strips, and sauté in a small amount of oil until softened.

Step 2

Combine the oil, vinegar, salt, crushed garlic, chopped basil, and pepper. Add the roasted peppers to this mixture, stir well, and let it sit for a few minutes.

Step 3

Serve with slices of white baguette baked until almost crusty.

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