Roasted Red Pepper Crostini Recipes

RICOTTA ROASTED RED PEPPER CROSTINI

Steps:

• WHILE CROSTINI ARE STILL WARM, rub garlic over baguette slices. Set aside. In a bowl, combine peppers, garlic, parsley, oil, vinegar, salt and pepper. Spread ricotta over toasted crostini. Top with peppers and garnish with basil, if using.
• Gluten Free Option: I served this recipe on polenta circles at a friend's gathering who is gluten-free. They loved it! Use a tube of store-bought polenta, slice and panfry in oil; top with the ricotta and peppers. So easy.
• MAKES 20 PIECES.
• __________________________________________________________________________________
• Roasted Red Peppers
• Peperoni Rossi Arrostiti
• Each summer the abundance of Ontario's farmed red peppers is wonderful to take advantage of. It's worth picking up a bushel and taking them home to roast or turn into a sauce. Long Sheppard peppers are great as they have fewer seeds in them and a meaty flesh that is full of flavour.
• sweet red bell or Sheppard peppers (approx. 11 lb / 5 kg), washed ALLOW PEPPERS TO DRY. Preheat your grill or barbecue to medium-high heat. Fill the grill with peppers and close lid. Grill for 15 to 25 minutes, turning often, until skins are blistered and charred. Remove to a large bowl or baking sheet and repeat with remaining peppers.
• Let cool until peppers are easy enough to handle and remove skins and seeds (don't worry if there are some seeds sticking). Place peppers into small resealable bags, about 3 or 4 per bag and press out the air. Lay flat and freeze for up to 1 year. When you want to use them, simply let them come to room temperature or let thaw in the refrigerator overnight.
• Roasted Red Pepper Sauce: Puree roasted red peppers in a blender or food processor until smooth and freeze in airtight containers or resealable bags for up to 1 year.
• MAKES 10 PACKAGES.
• _____________________________________________________________________________________
• Crostini
• Crostini are very versatile. There are seemingly infinite different toppings you can put on them. I like to cook these until they are lightly golden and still a bit soft in the centre; makes it easier to bite into it and not have it shatter. It's never a good thing to have your food all over the front of your shirt. My Zias would surely ask me to take my messy shirt off to wash it for me!
• Half a baguette, sliced into about ½-inch
• (1 cm) thick slices
• Tbsp (30 mL) extra virgin olive oil
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) fresh ground pepper
• PREHEAT OVEN TO 400°F (200°C). Brush baguette slices with oil and place on baking sheet. Bake for about 5 minutes or until they are light golden. Sprinkle with salt and pepper.
• MAKES ABOUT 20 CROSTINI.

SWEET PEPPER CROSTINI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

BEEF CROSTINI WITH RED PEPPER MAYONNAISE

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

CROSTINI WITH ROASTED RED PEPPER AND FETA

Steps:

• To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
• Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
• Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
• Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
• Bake at 350°F for 5-7 minutes.
• Garnish with Italian parsley and serve.

ROASTED PEPPER TOMATO CROSTINI

Steps:

• Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
• Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
• Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.