Crispy bruschetta with roasted bell peppers

Ingredients

• 2 small ciabattas
• 2 large red sweet peppers
• 2 tbsp. l. pesto sauce
• 60 g tomato sauce
• 4 medium champignons
• 1 avocado
• basil
• olive oil
• salt

Cooking

Step 1

Bake peppers in the oven at 200 ˚С until dark tan. Put on 10 min. into a bowl and cover with a lid. Peel off the skin and remove the seeds. Cut the pulp into strips.

Step 2

Peel the avocado and cut into thin slices. Cut the mushrooms into thin slices.

Step 3

Cut the ciabatta in half, remove the crumb and dry in the oven. Spread warm bruschetta with tomato sauce. Throw in the avocado and mushrooms. Drizzle the pesto over the vegetables and arrange the roasted pepper strips. Garnish with basil leaves, salt a little and drizzle with olive oil.