---

This is the last of the recipes from my chili pepper first harvest of the year.
I prepared an herb sauce for bruschetta, and used it to stuff some mild chilies: Trinidad Perfume, Jaloro and some Jalapeno Goliath.



Bruschetta and Roasted Chilies with Calamint Sauce

Ingredients
1/2 cup calamint leaves
50g aged hard cheese
1 bunch of chives
2 tbsp olive oil
chilies, cherry tomatoes, bread slices

Directions
Mince calamint leaves, chives, cheese and olive oil with a blender until smooth.
Spread the sauce on bread slices.
Remove stems from the chilies, cut in half and stuff them with the calamint sauce.
Put the bruschetta, stuffed chilies and whole cherry tomatoes on a baking pan and grill-bake for 5-10 minutes.
Cut the tomatoes in half and put on the bruschetta.

Links
Other recipes from my first chili harvest of the year:
Yellow Chilies Omelette with Dandelion
Green Chilies with Sesame Paste

---

You may be interested in...

Recipe: Kamut Soup with Coriander and Mint July 09, 2009 I received kamut as a gift, and I find out its incredible history: it's a cereal from Ancient Egypt, almo...

Recipe: Pasta with Asparagus and Aromatic Herbs PPN #118 June 16, 2009 I like to use each aromatic herb alone, to appreciate their aroma... but it's also true that a mixture of...