Appetizers - Part II
Red Pepper Crostini

Crostini are easy to make and are delicious appetizers.  The crostini can be topped with numerous vegetables, including chopped Mediterranean olives, garden ripened tomatoes, sautéed egg plant, and fresh basil and thyme.  The red pepper and onion topping I learned and adapted from The Food of Italy by Sophie Braimbridge and Jo Glynn.

ciabatta (or true French bread) loaf, preferably 2 days old
3/4 cup extra virgin olive oil

To make the crostini, preheat the oven to 350ºF.  Thinly slice the bread; if a large loaf, cut each piece into quarters and drizzle olive oil over both sides.  Lightly toast in the oven until just crisp.  If you wish to speed up the process, toast each side under the broiler.

3 tablespoons olive oil
1 onion, sliced
2 red peppers, thinly sliced
2 garlic cloves, crushed
1 tablespoon capers, drained and chopped
2 tablespoons balsamic vinegar
1 teaspoon roughly chopped flat-leaf parsley
sea salt
black pepper 

Heat the olive oil in a frying pan and cook the onion for a few minutes until soft.  Add the peppers and cook for another 15 minutes, stirring frequently.  Season with a few grinds of sea salt and black pepper.  Add the garlic and cook for a minute more. 

Add the capers and vinegar and simmer gently for a few minutes to reduce the liquid.  Add the parsley just before spreading onto crostini.

About Us       Customer Comments       Gift Certificates         Free Catalog        Free Weekly e-Letter        Return Policy       Shipping       Privacy Policy

Customer Service & Inquiries                           email sales@cookswares.com                       Orders 800.915.9788