Roasted Pepper and Zucchini Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You also can serve the relish in fresh endive leaves. Ingredients:
4 red bell peppers |
2 small zucchini, sliced |
cooking spray |
2 tablespoons coarsely chopped fresh basil |
1 tablespoon extravirgin olive oil |
1/2 teaspoon white balsamic vinegar |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
24 (1/4-inch-thick) slices diagonally cut french bread baguette |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard skins.
3. Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.
4. Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat. Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.
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