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Bruschetta with bell pepper and brieIngredients:1 French bread or ciabatta2 long thin bell peppers100 gr butter200 gr brie200 gr monchou1 tablespoon oreganopepper
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If shown, hover = photo = conversion© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
Preparation in advance:Cut off the bell peppers on the stalk side the bottom and remove the seeds carefully.Stir the butter till soft. Rub the brie, including the outside, through a strainer and add with the monchou to the butter. Stir and mash well.Season the mixture with little pepper and oregano.Stuff the bell peppers with this mixture.Place the bell peppers a couple of hours in the fridge to firm.How to prepare:Cut the French bread or the ciabatta in slices of 1 cm.Toast on both sides golden brown.Slice the bell peppers and divide over the toasted bread.Serve at room temperature.
First published: April 12, 2003, Netherlands |
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