Buy all ingredients right below the recipe
INGREDIENTS FOR TAPENADE
- 2 red bell peppers (approx. 500 g)
- 2 yellow bell peppers (approx. 500 g)
- 20 g olive oil
- freshly ground pepper
- salt
INGREDIENTS FOR DRESSING
- 2 cloves garlic
- 6 mint leaves
- 100 g extra virgin olive oil
- freshly ground pepper
- salt
INGREDIENTS FOR SERVING
- 4 slices ciabatta
- 100 g mascarpone
- 12 mint leaves
- freshly ground pepper
YOU WILL ALSO NEED
- cling film
WINE PAIRING
- You can best prepare your taste buds at the start of a meal with a refreshing sparkling wine.
INSTRUCTIONS
- 1Preheat the oven to 250 °C.
- 2Wash and dry the bell peppers, brush them all over with oil, season with salt and pepper, and place them on a baking sheet. Put them in the preheated oven and bake for 15 minutes.
- 3Meanwhile, peel the garlic, cut it lengthwise, remove the germ, and finely chop the garlic. Finely chop the mint leaves.
- 4Pour the oil into a bowl, stir in the garlic and mint, and set aside.
- 5Place the roasted bell peppers into a bowl. Cover it thoroughly with foil and let the bell peppers steam for 5 minutes. Then, scrape off the skin with a knife. Cut off the tops of the bell peppers, halve them lengthwise, and remove the seeds. Rinse the flesh thoroughly with cold water, dry it, and cut it into 0.5 cm cubes.
- 6Place the chopped bell peppers into the bowl with the prepared dressing, season with salt and pepper, and mix.
- 7Toast the ciabatta slices dry in a pan over medium heat. Place tapenade on a ciabatta slice, add ¼ mascarpone, 3 mint leaves, and season with pepper.
Tip
You can either buy pre-baked ciabatta or bake your own according to Roman Vaněk's recipe here on Rohlík Chef.
Roman Vaněk
With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef