Roasted Pepper Tapenade with Mascarpone and Mint | Mediterranean Appetizer

Preheat the oven to 250 °C.

Wash the peppers, pat them dry, then coat all sides with 20 g of olive oil, season with salt and pepper. Place them on a baking tray and bake in the preheated oven for 15 minutes.

Meanwhile, peel the garlic, cut it in half lengthwise, remove the green germ, then finely chop it. Finely chop 6 mint leaves for the dressing, set the rest aside for serving.