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Balsamic peppers on bruschetta

There’s a reason why the simplest combinations remain crowd favourites, like these toasted garlic bruschettas with roasted peppers in a balsamic dressing. The peppers are packed with flavour, they’re simple to make and you can keep them in a jar in the fridge for more than a week to whip these bruschettas up whenever you have guests over. Also great in a salad with feta or goats cheese, fresh basil, pine nuts and rocket leaves.

Balsamic peppers on bruschetta with Spier MCC

(serves 4-6 as a snack/canapé, prep/cooking time: 40 min plus cooling)

•    6 red peppers (also use a few yellow ones if you prefer colour variation)
•    1/3 cup (80 ml) extra virgin olive oil
•    15 ml red wine vinegar
•    15 ml balsamic vinegar
•    2 sprigs thyme, leaves only, chopped
•    salt & pepper to taste
•    1 baguette, for serving
•    2 garlic cloves
•    fresh basil, for serving

Pre-heat oven to 230 C. Place the peppers (whole) on a metal rack over a roasting tray. Roast for 30 minutes, or until they start to blacken on some parts.

Carefully remove the cooked peppers from the oven and place them in a plastic container with a lid to steam and cool. After about 15 minutes, open the container and slice the peppers open. Remove the core and white pith, and pull the skins off (they should come off quite easily). Cut the peppers into strips and place in a large jar. Add the oil, vinegar, thyme and season with salt & pepper. Stir, then cover and refrigerate. You can use these immediately, but they always taste better the next day. 

To make the bruschetta, slice the baguette and toast until golden brown. Rub with the garlic, then cover with the balsamic peppers and some fresh basil. 

Serve with a glass of Spier Signature Méthode Cap Classique

About the wine
The Spier Signature Méthode Cap Classique has bright aromas of fresh green apple, strawberry and biscuits. These flavours are echoed on the smooth, creamy palate. The fresh, lively aftertaste adds to the attraction.

(Recipe: Ilse van der Merwe, Photography: Tasha Seccombe)

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