Sourdough Toast with Marinated Paprika

20260622, #BreakfastDiary 1756, 22°C/cloudy Take The Toaster, for example. I don't think of it as selling you the tool called a "toaster" itself. By building in a space for 5cc of water, we're offering the satisfaction of toast baked crisp on the outside and moist on the inside. A morning with delicious bread makes you feel good, and when you feel good, your whole day can change. (Terao Gen: "I Don't Believe in Common Sense" — a Q&A with the Balmuda founder, @longblack.co) So like Terao Gen, I tend to believe that a single breakfast can change a day, a year, a lifetime. Served with paprika marinated overnight, about 400kcal, Sourdough Toast with Marinated Paprika.

1 slice sourdough, 1T ricotta cheese, 1t chopped walnuts, (marinated paprika) 2 bell peppers, 1t minced garlic, 2T olive oil, 1T red wine vinegar, 1t mixed herbs, 1t sugar, a pinch of salt

1. Halve the bell peppers, remove the seeds, and roast in a 200°C oven for 30 minutes. Peel and cut into long vertical strips. 2. In a mixing bowl, combine the peppers from step 1 with 1t minced garlic, 2T olive oil, 1T red wine vinegar, 1t mixed herbs, 1t sugar, and a pinch of salt, mix well, and refrigerate. 3. Spread ricotta cheese on sourdough toasted crisp with olive oil, and top with the marinated peppers from step 2 and a little chopped walnut.

Inspired by @fitgreenmind