Ingredients for 4 servings
1 red bell pepper, halved
3 large mushrooms, peeled and finely chopped
juice from 1/2 lemon
2 tbsps extra-virgin olive oil
salt and pepper
8 slices of baguette (I used whole wheat baguette)
Rmove the seeds from and pith from the bell pepper and cook under broiler until blackened. Meanwhile toss the chopped mushrooms with lemon juice, olive oil and salt.
Peel the pepper and finely chop the flesh. Mix with the mushrooms and parsley. Season with salt and pepper.
Slice the baguette and brush with oil and balsamic vinegar. Toast in the oven for 10 minutes.
Top the toasts with mushroom mixture and serve.
Tips: Sandwich bread can be used and cut into shapes with a cookie cutter.