Roasted Tricolored Peppers with Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers-they were beautiful, and I knew if I roasted them they would make a perfect substitute. -Susan Stewart, Plainview, NY Ingredients:
1 large red bell pepper |
1 large yellow bell pepper |
1 large orange bell pepper |
1/2 cup chopped red onion |
1/4 cup thinly sliced fresh basil |
2 tablespoons chopped fresh cilantro |
2 tablespoons white wine vinegar |
1 tablespoon extravirgin olive oil |
1 1/2 teaspoons sugar |
1/4 teaspoon freshly ground black pepper |
20 (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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
3. Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.
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