Pepeprs Confit Recipe

Preheat your oven to 300°F (150°C).

Slice the bell peppers into strips and place them in a large mixing bowl.

Mince the garlic cloves and add them to the bowl with the peppers.

Pour the olive oil over the peppers and garlic, and add the red chili flakes, salt, black pepper, and fresh thyme. Toss everything well to combine.

Transfer the mixture to a baking dish and spread it out evenly.

Cover the dish with aluminum foil and bake in the preheated oven for about 60 minutes, or until the peppers are tender and infused with flavors.

Remove the foil and let it cool. Store in a jar with some of the oil for up to two weeks in the refrigerator.

While the peppers are baking, prepare the garlic toast. Slice the baguette in half lengthwise.

In a small bowl, mix the softened butter with garlic powder and chopped parsley.

Spread the garlic butter mixture generously over the cut sides of the baguette.

Place the baguette halves on a baking sheet and toast them in the same oven for about 10-15 minutes, or until golden brown.

Once the peppers confit and garlic toast are ready, remove the toast from the oven.

Spoon the peppers confit over the garlic toast.

Sprinkle grated Parmesan cheese over the top of the peppers.

Serve warm and enjoy!