Stone oven part-baked baguette 250g
½ red pepper
Tapenade of green olive
Place the red pepper in a pre-heated oven for 20 to 30 minutes. Once baked, take out off the oven, peel off and slice thinly.
Bake the baguette for 8 to 10 minutes in a preheated oven at 210-230°C. Let cool to room temperature.
Cut the chorizo in thick slices and sauté in a frying pan with oil.
Cut the bread lengthwise.
Garnish with tapenade of green olives, chorizo, peppers and arugula.
Add a dash of olive oil.
Close and enjoy.