Name: Blistered Tomato-Bell Pepper Sourdough Toasts with Yogurt & Pine Nuts
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 3 green bell peppers; ⅓ cup pine nuts; ¾ cup plain Greek yogurt; ½ medium red onion; 12 slices sourdough bread; black pepper; butter, unsalted; paprika; salt

Blistered Tomato-Bell Pepper Sourdough Toasts with Yogurt & Pine NutsBlistered Tomato-Bell Pepper Sourdough Toasts with Yogurt & Pine Nuts — a 25-minute breakfast recipe with 11 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ small pkgs grape tomatoes

3 green bell peppers

⅓ cup pine nuts

¾ cup plain Greek yogurt

½ medium red onion

12 slices sourdough bread

black pepper

butter, unsalted

paprika

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

Meanwhile, wash, dry, and halve grape tomatoes. Place in a medium bowl.

Wash, dry, trim, and seed bell peppers; medium dice. Add to the bowl with the tomatoes.

Peel, halve, and slice onion crosswise into thin half-moons. Add to the bowl.

Preheat a large skillet over high heat.

While the skillet heats up, peel and mince garlic. Add to the bowl.

Once the skillet is hot, add butter and swirl to coat the bottom. Add veggies, garlic, pine nuts, and spices; cook, stirring occasionally, until veggies start to blister, about 8 minutes. Remove from heat.

Meanwhile, divide bread between two large baking sheet pans. Working in batches, place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

To serve, divide toast between plates and spread with yogurt. Top with blistered veggie mix and enjoy!

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