Bruschetta with turnip greens and peppers 

A QUICK EASY RECIPE EXCELLENT TO PRESENT AS AN APPETIZER, FINGER FOOD OR FOR A LIGHT VEGETARIAN OR VEGAN DINNER. I love these bruschetta, I would eat them every day, they are so tasty, and then there are three ingredients that are really the top, starting from the delicate intriguing turnip greens and then finish with the icing on the cake... peppers!!!

Too good to resist, they are ideal for a fast finger food appetizer but also for a buffet and then varying the type of bread to be used for example with cereals, various seeds, semolina you can have fun varying the taste. I want to dedicate this recipe to a friend of mine from Lazio, who has prepared this delight for an evening among friends... But on that occasion the bread made the difference, as a base there was the unsurpassed bread of Altamura... what can I say... Hats off! I am promised to re-prepare them as soon as possible, allowing me to customize them as I often have the mania to do... 

And I wasn't wrong!

Ingredients

1 baguette

1 bundle of turnip greens

5-6 peppers

extra virgin olive oil to taste

salt and hot pepper to taste

1 clove of garlic

Preparation

Let's start with the preparation of turnip greens: in a pan stew the turnip greens, cleaned and washed, in a drizzle of extra virgin olive oil, the clove of garlic and a little bit of hot pepper. Let stew with lid over medium heat for max 15 minutes, salt and set aside. In another pan, fry the peppers in plenty of extra virgin olive oil, taking care to turn them over on both sides, drain on absorbent paper, salt and set aside. Cut the bread into slices and toast them in the oven or on a grill. On each slice of toasted bread spread a veil of extra virgin olive oil, a handful of turnip greens and crumbled pepper, season with a drizzle of extra virgin olive oil and serve.