This bell pepper appetizer is a fantastic option for a light and delicious dish that can be served as an appetizer or a side to main courses. Baked in the oven takes on an incredible tenderness and sweet aroma, while the combination with garlic, sesame oil, and toasted sesame seeds adds a delightful kick and hints of the East. The recipe is very simple to prepare—the key is knowing how to bake the peppers so they don’t burn and are easy to peel. The finished appetizer pairs perfectly with ciabatta or a baguette and can also be a stunning addition to a festive table.
Ingredients: sweet peppers – 7 pieces; garlic – 3 cloves; sesame seeds – 10 g (1 tablespoon); sesame oil – 30 ml (3 teaspoons); salt – to taste.
Preparation
Wash and dry the whole peppers, then place them on parchment paper and bake in a preheated oven at 180°C (350°F), turning them occasionally.
Once baked, transfer the peppers to a plastic bag, tie it shut, and let them cool. After cooling, peel the peppers and remove the seeds, then slice them into thin strips.
In the juice left from the baked peppers (about half a cup), add the crushed , salt, and sesame oil. Mix the dressing with the peppers, refrigerate for 2 hours, then strain it, serve it on ciabatta, and sprinkle with toasted sesame seeds.
Tip
To prevent the peppers from burning in the oven, turn them every 15 minutes for even cooking (whole peppers take 30–45 minutes to bake, while sliced ones take 20–30 minutes). It’s important to brush the peppers with oil, use foil or a bag (to retain moisture), and immediately after removing them from the oven, place the peppers in a bag or pot to steam for easy peeling.
Happy experimenting! We also recommend trying other spreads and pâtés:
