Roasted Red Pepper Crostini
Inspired by my mom
Roasted red peppers remind me of the country of Bulgaria where my family is from. I visited only once and many years ago as a child but I can’t forget the smell of the peppers and the walks to the local bakery for fresh made bread, women beating their rugs with a broom over a railing, the country hills and berries growing along side of the road, and the walnuts I picked from my grandfathers yard, very nice and a happy memory, but back to the peppers. This last weekend I visited my mom in Indiana and there she cooked a few traditional Bulgarian dishes and one that included roasted red pepper in a salad, one of my favorites served with a shot of vodka or two on the side. With the left over peppers she marinated them in vinegar, garlic and parsley – no oil and in two preferred days it’s ready to top on bread. I find my version just as tasty marinated in 4 hours. I roasted my peppers in the oven but a grill works wonderful too and may be less hot in your kitchen.
This crostini makes a great appetizer and looks mighty pretty. 4 peppers serve two crostinis each. Next time I will make a lot of peppers to have on hand.
Note: I prefer this to jarred ones.
Gluten Free if using GF bread
Makes 4 crostinis
4 red peppers
Two cloves garlic sliced thin
Drizzle vinegar - balsamic or apple cider
Artisan bread – I used flax and quinoa purchased from bakery
Pre heat oven to 450 rack in middle
Line baking sheet with foil – parchment will burn
Roast peppers until skin is charred about 30-40 minutes. Remove from oven and transfer to a bowl covered for 5 minutes. Steam helps remove skin. Remove the skin, membrane and seeds. Do not wash the seeds off - wipe instead. Transfer the peppers, not it’s juices, to a clean bowl, add a drizzle of olive oil, drizzle of vinegar, thin sliced garlic and chopped parsley, give a good stir and let sit covered for 4 hours or more. When ready to serve add a coupled pinches of sea salt.
Toast your bread.
Add the peppers – remove the garlic. I find the flavor of garlic very apparent without them but if you like – keep it.