Pine nut and garlic roasted pepper, grilled country bread, basil pesto and fresh greens

Vegetarian, Vegetables and Fruits, Brunch

An antipasto classic, perfect when receiving multiple guests.


Recipe for 4

Grilled pepper salad

2 Unit(s)
Red pepper
1 Head(s)
20 Gr
Red wine vinegar
150 Gr
Olive oil
20 Gr
Pine nuts
2 Slice(s)
Country bread

Classic pesto

1 Bunch(es)
100 Gr
3 Clove(s)
300 Gr
Olive oil
70 Gr
1 Unit(s)

Green salad

1 Unit(s)
Frisée salad
2 Unit(s)
20 Gr
200 Ml
Red wine vinegar
50 Ml
Balsamic vinegar
200 Gr
Olive oil
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Peppers

    Pour canola oil all over the peppers and hop them in the oven for 30mins. Once out, fold them in a a bowl and wrap them with cello for 10-15mins, that'll finish the cooking and will be making it easier to peal. Tempered, peal the skin off, idem for the seeds inside and cut them into nice and even slices. Peal also the garlic and chop it real thin. In a salad bowl, throw everything in; peppers, garlic, pine nuts, vinegar, salt & pepper and the oil. Reserve, if possible, 24 hours in the fridge for maximum flavors. Serve the mix on toasted old-fashioned bread.

  • Classic pesto

    Toss everything in a good blender, but the oil. Make a nice and soft paste and then slowly add the oil to get the proper texture and taste.

  • Vinaigrette

    Cook the shallots with a pinch of salt, pepper and sugar so you get a great coloration. Pour half the balsamic vinegar in to deglaze and complete the cooking. Put the mixture in a robot culinaire, then add the remaining balsamic and then, in a thin drop, the oil. For the montage, everything has to be mixed in à-la-minute for the proper taste and freshness.

With classic recipes like those, you need the proper ingredients with excellent quality. There are no compromise for great taste.

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