These Easy Marinated Peppers Are the Perfect Crispy Toast Topping

Roasting the peppers until they blister makes them incredibly sweet and juicy before you soak them in a quick garlic oil. They taste amazing piled onto crunchy bread with cream cheese, or served on the side with grilled meat.

Here’s what you need: 4.4 lbs (2kg) of sweet red or orange bell peppers, 10 cloves of garlic, ½ cup (100ml) of olive oil, ½ cup (100ml) of apple cider or wine vinegar, ¾ tablespoon of salt, 1 large bunch of fresh parsley, 7 oz (200g) of cream cheese or curd cheese, and a fresh loaf of crusty bread (like ciabatta or a baguette).

Preheat your oven to 220°C (425°F). Wash the whole peppers, place them onto a large baking sheet, and roast them for 30 to 40 minutes, flipping them occasionally until the skin is fully blistered and has dark charred spots.

As soon as they come out, transfer the hot peppers into a plastic bag or a covered bowl for 15 to 20 minutes — the steam trapped inside makes the skins slide off effortlessly. Peel off the skins, remove the stems and seeds, and slice the tender pepper flesh into wide strips.

To make the marinade, whisk together the olive oil, vinegar, salt, finely chopped parsley, and minced garlic in a bowl. Layer the pepper strips into a container, pour the marinade over the top, give it a gentle mix, and pop it into the fridge for at least 3 to 4 hours (or overnight for the best flavor).

When you're ready to eat, toast your bread slices in a dry skillet or toaster until perfectly crunchy. Spread a thick layer of cream cheese over the warm bread, top with a few strips of the glossy marinated peppers, and drizzle a tiny bit of the leftover garlic oil right over the top.