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Red Pepper Crostini Topping on AprilJHarris.com
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5 from 3 votes

Red Pepper Crostini Topping

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author April J Harris


  • 3 tablespoons mild olive oil
  • 1 red onion peeled, cut in half and finely sliced
  • 4 red peppers or assorted colours of your choice, de-seeded and finely sliced
  • 2 garlic cloves peeled and grated or finely chopped or 2 teaspoons Very Lazy Chopped Garlic
  • 1 tablespoon capers drained and chopped (optional, I usually leave them out)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon flat leaf parsley finely chopped (you can use dried parsley if fresh is unavailable)
  • salt and pepper to taste


  • Heat the oil in a large frying pan over medium heat.
  • Sauté the onion for two to three minutes until it begins to soften.
  • Add the sliced peppers and cook for ten minutes, stirring occasionally, until just softened.
  • Add the garlic, capers (if using) and vinegar.
  • Simmer gently for a few minutes, stirring occasionally.
  • Taste carefully (it will be very hot!) and add salt and pepper to taste.
  • Transfer the mixture to a serving dish and allow to cool for at least 5 minutes before serving. You can also cool completely to room temperature. Either way, garnish with the chopped parsley just before serving.
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