50 Minutes

whole-wheat flour, 3,5 oz
baking powder, 1/4 oz
“Pomodori al Forno deliziosi con olive SACLA’”, 4,5 oz (oven baked tomatoes with olives SACLA’)
“Olivolì snocciolate SACLA’”, 1,1 oz (olives without core SACLA’)
soy milk, 1/4 cup
bell peppers, 14 oz
ginger root, 1/2 0z
extra virgin olive oil EVO, 3 tablespoons
Aceto Balsamico di Modena, 1 teaspoons


Bell pepper cream:
Turn on the oven to 428°F (220°C).
Wash and dry the whole bell peppers and put them on a baking tray using baking paper.
Cook them for about 15-20 minutes, turn on the peppers side every 5 minutes.
When the skin of peppers is roasted, take out from the oven and let them become cold in a plastic bag closed (to make easy to peel skin from peppers).
When peppers are cold, peel the skin, remove the seeds, pith inside and cut them.
Put the peppers in the container of the immersion blender, add 1 tablespoon of EVO, 1 teaspoon of soy sauce and ginger root in pieces.
Emulsifying the cream with the immersion blender, it will be the bed of finger food.
Bread and tomatoes balls:
Turn on the oven to 356°F (180°C).
Put SACLA’ tomatoes and without core olives in the container of the immersion blender and blend all.
Mix the flour and the baking powder in a big bowl.
Add soy milk, 2 tablespoons of EVO, the mixture, a pinch of salt and a sprinkle of freshly ground pepper.
By using a teaspoon fill the silicone cake mould for balls of 1 inch diameter. (about 40-48 balls).
Cook in oven for about 8 minutes.
To compose the finger food:
Put a little bit of bell pepper cream on a tasting spoon, bed the bread ball and… enjoy your meal!

Thanks to Chiedilo alla Dani