Bell pepper canapés
- 2 Jolife yellow bell peppers
- 100 g Philadelphia or other creamy cheese
- 1 baguette
Remove the stem, seeds and white filaments from the bell peppers. Cut the flesh into small cubes. Heat a griddle, cut the baguette into small slices and grill for a few minutes. Remove from the heat and spread the cheese on the bread slices. Transfer the bell pepper cubes to a bowl and season with oil, salt and pepper. Once well combined, top each canapé with a teaspoon of peppers. Garnish with a basil leaf and serve.