These gluten-free tartines, or open-faced sandwiches, are sunny and bright. Perfect for Sunday brunch.
Ingredients:Marinated Roasted Red Peppers: 2- 3 red bell peppers 2 cloves of garlic, minced 1 scallion, sliced 1 stem of fresh basil, leaves chopped 2 Tbsp extra virgin olive oil 2 tsp balsamic vinegar 1 tsp Dijon mustard salt and pepper to taste
Roasted Red Pepper Tartine: gluten free bread (1 slice per serving) grated mozzarella or a mix of mozzarella and parmesan (2 Tbsp. per serving, approx) marinated peppers (2 - 3 slices per serving) eggs (1 per serving) salt and pepper chopped basil or parsley to garnish
Instructions:To make the peppers: Place the top oven rack 6 - 8 inches below your broiler and line the bottom oven rack with foil. Preheat your broiler on high for several minutes. Place the peppers directly on the top oven rack and broil, turning occasionally until the peppers are charred and black all the way around. Place the peppers in a glass bowl and seal with a lid or plastic film. Allow the peppers to sit until cool enough to handle.
Meanwhile whisk together the remaining marinade ingredients. When the peppers are cool enough to handle, peel off the black, charred skin (it will peel off very easily). Cut the peppers in half and remove the seeds. Then cut them into strips and toss with the marinade. Cover and refrigerate overnight (or for at least 4 hours).
To make the tartine: Place the cheese on each slice of bread and toast or broil until the cheese is bubbly and beginning to brown. Meanwhile, season and fry the eggs to your preferred doneness. Top each slice of toasted bread with 2 - 3 slices of peppers and an egg, and sprinkle the herbs over top.
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