Bell Pepper Crostini
If you have goat cheese on hand, spread a layer on the toasts before adding the sweet-seductive topping.
8 Crostini (see earlier recipe)
For the topping
1 tablespoon olive oil
½ cup thinly sliced red onion
½ red bell pepper, cut lengthwise into 1/8-inch-wide strips
½ yellow bell pepper, cut lengthwise into 1/8-inch-wide strips
2 cloves garlic, minced
2 teaspoons red wine vinegar (see Tip)
Dash of freshly ground pepper, or to taste
Dash of salt, or to taste
Freshly grated Parmesan cheese and/or toasted pine nuts for garnishing
Begin by preparing the Crostini.
To make the topping, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion; cook stirring occasionally, until nearly tender, about 4 minutes. Add the bell peppers and garlic; continue to cook, stirring constantly, until the vegetables are tender, about 5 more minutes. Remove the pan from the heat and stir in the vinegar, pepper, and salt. Taste and adjust the seasoning.
Top the crostini with the bell pepper mixture and garnish. Serve immediately while warm or allow to come to room temperature.
Advance preparation
This bell pepper topping will keep for up to 1 day in a covered container in the refrigerator; bring to room temperature before using.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
