I’ve been sharing some of the delicious dishes we learned to make at the Simply Cooking Italian Masterclass I attended a couple of weeks ago. This is another one of the dips/crostini toppings made such scrumptious appetizers. The first one I shared was Braised Pea, Broad Bean and Artichoke Dip and here is the second, which I think is my favourite. I left out the capers when I made it at home because my husband really can’t stand them, and it was very nice. However I liked it with the capers too!
To make crostini, simply brush a baking sheet with olive oil and sprinkle with salt and pepper. Slice ciabatta or French bread about a quarter inch thick and place it in a single layer on the baking sheet. Brush with more olive oil and sprinkle with salt and pepper. Place in a preheated oven at about 350℉ or 170℃. Watching the bread carefully, cook for about five minutes on each side, turning once, until golden brown.
I’ve almost come to think of this red pepper mixture as more of a tapenade, as leftovers are amazing spread on just about anything. And if you happen to have some French bread or even some toast, just spread the red pepper mixture on top and top with a little cheese. Place under the broiler until golden brown and enjoy!
To make my slightly adapted version of the Red Pepper Crostini Topping you need:
3 tablespoons olive oil
1 onion, finely chopped
2 red peppers, thinly sliced
2 garlic cloves, finely chopped
1 tablespoon capers, drained and chopped (optional)
2 tablespoons balsamic vinegar
1 tablespoon flat leaf parsley, finely chopped
salt and pepper to taste
Heat the oil in a frying pan and cook the onion for a few minutes until soft. Add the peppers and cook for ten minutes, stirring occasionally.
Add the garlic, capers and vinegar and simmer gently for a few minutes.
Taste carefully and add salt and pepper to taste.
You can either allow this to cool down or serve it warm. Either way, add the chopped parsley just before serving.
Red Pepper Crostini
- 3 tablespoons olive oil
- 1 onion finely chopped
- 2 red peppers thinly sliced
- 2 garlic cloves finely chopped
- 1 tablespoon capers drained and chopped (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon flat leaf parsley finely chopped
- salt and pepper to taste
- Heat the oil in a frying pan and cook the onion for a few minutes until soft.
- Add the peppers and cook for ten minutes, stirring occasionally.
- Add the garlic, capers and vinegar and simmer gently for a few minutes.
- Taste carefully (it will be hot!) and add salt and pepper to taste. Go easy on the salt if you added the capers as they are very salty in themselves.
- Allow this to cool down or serve it warm. Add the chopped parsley just before serving.
Shared with Foodie Friday