4 large bell peppers
small bunch of dill
4 cloves of garlic
salt and pepper to taste
2-3 tbsp. l. vinegar
olive oil
8 slices of rye bread
100 g feta cheese
capers to taste
Bulgarian pepper cut in half and cleaned of seeds and pedicels, fry from two sides to softness in olive oil. Grill the pepper in layers in a small saucepan, sprinkle with chopped dill, chopped garlic, adding salt and pepper to taste and sprinkling with vinegar. Leave to cool completely under the lid.
Slices of bread fried in a greased olive oil pan until ruddy. Slice the cooled Bulgarian pepper slices and put them on slices of bread. Add bruschetta pieces of feta cheese and capers to taste.
