Lovely bruchettas with smooth grilled bell peppers and a refreshing herbal cheese.

15 minutes
0 – 5 euro pp


  • 1 ciabatta
  • 1 clove of garlic
  • olive oil
  • 100 gr cream cheese (natural)
  • fresh herbs like parsley, chives, basil and mint
  • pepper and salt
  • ½ lemon
  • small bell peppers in different colors

How to prepare it:

Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once its cold enough cut it into nice slim slices. Put the slices on a griddle.

Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove (cut the garlic in half, take out the root and squeeze it into the oil) and set it aside so that the garlic can really get into the olive oil.

Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye. Put the bread aside for a moment.

Slice the bell peppers into thin slices. Heat up your grill pan or toasting iron to grill the bell peppers. Place the slices in the grill.

Chop all the fresh herbs and squeeze the juice from the lemon. Mix the herbs, cheese, lemon juice, salt and pepper. Keep a bit of the parsley aside.

Take out the grilled bell pepper. Cover the breads with a bit of the herbal cheese. Place some grilled bell pepper slices on top and finish off with some chopped parsley.

Fried eggplant with herb cheese