Roasted Peppers with Wasa Sourdough Crispbread Crumbs
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
10 – 12 WASA ® CRISPBREADS (1 CUP) SOURDOUGH OR SESAME & SEA SALT CRISP CREATIONS
3 MEDIUM-LARGE BELL PEPPERS, YELLOW OR RED
4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
¾ TEASPOON KOSHER SALT, DIVIDED
½ CUP FINELY GRATED PARMESAN
1 TEASPOON GARLIC POWDER
1 LEMON
4 SPRIGS PARSLEY, CHOPPED
How to:
1.
Preheat the oven to 450°F. Cut the bell peppers into 4 large slices, removing all stems and seeds. Arrange the peppers skin side down on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil and a pinch of salt.
2.
In a food processor or blender coarsely pulse the Wasa Sourdough Crispbread into breadcrumbs.
3.
In a medium bowl, gently mix the breadcrumbs, cheese, garlic powder, 2 tablespoons of olive oil, and the remaining ¼ teaspoon kosher salt.
4.
Fill each pepper with 2 tablespoons of the breadcrumb mixture and drizzle with olive oil. Bake the peppers for 16-20 minutes until the breadcrumbs are golden; let cool slightly.
5.
Transfer the peppers to a platter and top with parsley and lemon wedges on the side.
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