:: Ingredients ::
- 100 g of roasted red pepper
- 100 g of roasted aubergine
- 1 clove of garlic
- 10 ml of BADIA organic red wine vinegar
- 20 ml of extra virgin olive oil
- 60 g of toasted and peeled hazelnuts
- 2 slices of toasted bread
- Lemon juice
- 1/2 teaspoon of paprika
- Salt
Garnish options:
- Toasted hazelnuts
- Assorted olives
- Sesame seeds
- Aromatic herbs
:: Preparation ::
1. Grind the red pepper with the aubergine, clove of garlic and the hazelnuts.
Add the EVOO and Badia organic red wine vinegar, along with the lemon juice, salt and paprika.
2. Grind everything until you get a homogeneous texture. Keep it in the refrigerator until serving time.
Presentation of the dish
3. Spread the cream over the toast.
4. Before serving, you can add hazelnuts, olives, sesame seeds, aromatic herbs, a splash of Badia organic red wine vinegar or EVOO to accompany it.
Did you like this recipe? Continue to discover how to use our vinegars and bittersweets
