Roasted Red Pepper Crostini

Roasted red pepper crostini.


A nice evening, an appetizer and wine on the patio, ahhhhhhh. Can you feel the gentle breeze in that picture?


The red peppers can be done fresh or a day or two ahead if you are entertaining. In fact, I suggest making them a little ahead of time so that the flavors are fully incorporated. You could make them in the morning for an evening meal.

You will need:
2 tablespoons olive oil
2 red bell peppers
4 anchovy fillets
1 clove garlic minced
salt and pepper
4 slices bread


You will need to determine how much you want to serve and them decide how many peppers you are cooking. For 4 crostini I cook 2 peppers, using 1/2 a pepper for each, and this would serve two. If you are serving four use 4 peppers making 8 crostini, again 2 pieces per person. Simply double the recipe.


Start with the red pepper topping. I prefer to grill the peppers until good and charred. I think the grill gives them more flavor. If you prefer you can put them on the grate of your gas stove and simply turn them until they are charred well. Allow them to sit for a few minutes to cool so you can handle them. Peel off as much of the skin as possible but don't get too picky about it. I don't mind it in the finished product. Then slice them and set aside. Heat a saute pan with a couple tablespoons of olive oil and add the anchovy. Allow to cook slowly until the anchovy melts into the oil. Add the peppers and cook a couple minutes, then add the garlic and cook for one minute more. Turn off heat. Allow them to sit until ready to use. They should be a room temp to eat but if making ahead you can refrigerate and then bring them back to room temp for serving. I have made large batches of these for parties and for several servings over the course of a week and it works very well.

Now when it come to the bread I always use a good quality artisan bread. It makes a difference. I don't use white bread because I want it to have some nutritional value and because I like the mouth feel of a hearty bread. I buy multi grain. Slice the bread, baste it with olive oil, then toast it. You can do this in the oven or on the grill. Once off the heat immediately take a garlic clove and brush the bread which causes the garlic to kind of melt onto the bread. Sprinkle with salt and pepper and top with red pepper.

Now go out to your patio and sit down in the cool breeze and enjoy!