Toasted Pan de Sal Pleasers

INGREDIENTS

• 2 pieces red and yellow bell peppers
• 2-3 tablespoons olive oil
• 1 cup rocket leaves
• 3-4 pieces chopped basil leaves
• 2-3 tablespoons olive oil
• 2-3 tablespoons balsamic vinegar
• salt and pepper to taste
• pandesal, cut in halves, pan grilled
• quezo de bola or parmesan shaves
• alfalfa sprouts

PROCEDURE

1. Preheat oven to 450°F/230°C. In a baking tray arrange bell peppers drizzle with olive oil and roast for 30 to 40 minutes or until roasted.
2. When cool, remove skins and seeds and chop into strips. Set aside.
3. In a bowl, mix together peppers, cheese, rocket leaves and basil leaves. Set aside.
4. Put together olive oil, balsamic vinegar, salt and pepper in a salad jar or ordinary bottle and shake until fully blended.
5. Get grilled pandesal, top with peppers and green mixture, drizzle some olive oil mixture and arrange on top quezo de bola or parmesan shaves and alfalfa sprouts. Serve.

YIELD

10 slices