Roasted Pepper Crostini
Roasted Pepper Crostini is a delightful appetizer that celebrates the vibrant flavors of peppers, making it the perfect addition to any gathering or a simple evening at home. The crispy, toasted bread serves as a canvas for the sweet and slightly spicy peppers, drizzled with olive oil and seasoned to perfection. Whether you’re entertaining guests…
Servings: 10 servings
Ingredients
Ingredients
- Peppers - a variety ranging from sweet to slightly spicy depending on tastes - 6 large, 8 medium, or 12 small (or a mix)
- 1/3 cupolive oil + 2 tablespoons more for brushing bread
- 1 teaspooncoarse salt
- 1/2 teaspoonfreshly ground black pepper
- 1 loaf rustic country-style bread cut into 1/2-inch thick slices
Instructions
Instructions
- Seed and core the peppers, then cut them into 1 1/2-inch wide strips.
- Place the pepper strips in a large bowl. Add 1/3 cup olive oil, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; toss until the peppers are evenly coated.
- Heat a grill to medium (about 375°F).
- Move the peppers from the bowl to the grill, leaving any remaining oil in the bowl. Arrange peppers in a single layer as much as possible.
- Grill the peppers until they are blistered and beginning to blacken around the edges on one side, about 10 minutes; use tongs to flip and grill the other side until blistered and soft, about 10 more minutes (about 20 minutes total).
- Transfer the cooked peppers back into the bowl with the reserved oil, toss to coat, and cover the bowl with foil to keep warm until ready to serve.
- Brush both sides of the bread slices with the remaining 2 tablespoons olive oil.
- Grill the bread slices 1–2 minutes per side, until the edges are toasted and the slices are warmed through.
- Place toasted bread on a serving board or plate, top each slice with the roasted peppers, and drizzle any remaining oil from the bowl over the crostini. Serve.