Paprika-Aufstrich auf Brotscheibe

Ingredients

• 2 red bell peppers
• vegetable oil (for the tray)
• 2 tbsp sunflower seeds
• 1 Garlic clove
• 200 g ricotta
• Salt
• Pepper (freshly ground)
• 1 tsp Paprika powder (sweet)
• 1 tsp white wine vinegar
• 4 slices multigrain baguette
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) on top heat.

2. 2.

   Wash, clean and cut the bell peppers into wide strips. Place them skin side up on a greased baking sheet. Roast in the oven for about 10 minutes until the skins blister and blacken. Remove, cover with a damp cloth, and let cool. Peel the skins off and transfer the peppers to a blender along with sunflower seeds.

3. 3.

   Add the peeled garlic clove and blend everything into a fine puree. Mix the puree with ricotta and season with salt, pepper, paprika powder and white wine vinegar.

4. 4.

   Spread the mixture onto the baguette slices and garnish with basil leaves before serving.