emmental cheese slices
tomatoes roasted and peeled
finely chopped fresh thyme
multigrain bread slices
Olive oil for drizzling
red bell pepper roasted and peeled
yellow bell pepper roasted and peeled
Salt to taste
crushed black peppercorns
fresh parsley finely chopped
Preheat oven at 200°C.
Place bread slices on a baking tray and drizzle little olive oil on them. Put the tray in oven and toast till crisp.
To make tomato-pepper jam, slice onion thickly. Heat butter in a non-stick pan. Add onion slices, toss and let them caramelize.
Roughly chop roasted tomato. Deseed and roughly chop both bell peppers. Transfer all these in a bowl.
Add thyme in the pan and mix well. Cook for 2 minutes. Add chopped tomatoes and peppers, toss to mix and cook for 1 minute. Add salt, crushed peppercorns, Balsamic vinegar and mix well. Cook for 1 minute.
Add jaggery and mix well. Cover and cook for 3-4 minutes and remove from heat.
Rub garlic clove on each toasted bread slice. Spread generous amount of tomato-pepper jam on each slice.
Tear 1 cheese slice into pieces and place them on 1 toasted bread with the jam. Similarly prepare the remaining slices.
Place the prepared slices on a baking tray and put it in preheated oven. Bake for 5-6 minutes.
Remove from oven and halve them. Serve hot garnished with fresh parsley.