Level: Scoolinary Team

Welcome to the community, Chef Paul! 😄 Your photo has such a warm, rustic vibe—the light highlights the textures beautifully, especially the shine on the arugula and the crumb of that bread.

What inspired you to pair Manchego with capers and red pepper? I’d love to know what type of chef you are—do you run your own kitchen, lead a team, or create dishes for events? What are you hoping Scoolinary supports you with—new techniques, team training, or fresh ideas for your menu?
If you enjoyed the process, we’d be thrilled if you share this photo in your Instagram stories and tag us @Scoolinary_en 🌟

You can earn Scoolipoints every time you share photos, win a Challenge, complete lessons, comment on other members’ posts and more! 🎖️

It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.

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Big hug! Hope to see you around, collecting points and flavor 🙌✨

Thanks for the comments. I have my own kitchen and saw the recipe on the class and loved the idea.

Hope to keep learning new technics and recipes and see new trends.

Que entrada tan deliciosa

Level: Scoolinary Team

Hi Paul!
Your bruschetta is beautifully presented, with a nice visual balance between freshness and flavor. The arugula adds volume and color, and the touch of Manchego cheese brings character. The microgreens on top give it an elegant, modern finish.
Did you roast the peppers beforehand? That step can really elevate the aroma and texture.
Keep exploring combinations like this they show great technique and sensitivity. Thanks so much for sharing it with the community! 😊

Thank you Sussan. Yeah roasted the peppers with the capers in oil