healthyfoodie
Senior Cook
- Joined
- Aug 2, 2007
- Messages
- 140
I was making regular brushetta today with some tomatoes from the garden and I had two hot hungarian wax peppers just waiting to become some edible. Lo and behold, I had a jar of sweet roasted peppers in the pantry and here's what I came up with:
Roasted Red Pepper "Bruschetta"
2 fire roasted sweet red peppers
2 fire roasted hot peppers (fire roasting method to follow)
1 tbsp. olive oil
1/4 cucumber, peeled and de-seeded
2 garlic cloves
salt to taste
To fire roast the peppers, if you have a gas stove, put the peppers over the open flame and essentially char the skins. Once the skins are charred, place the peppers in a ziplok bag and allow them to cool. To speed the cooling process you can immerse the bag in cool water.
Roughly chop all ingredients and place in a food processor (except for the oil). Pulse a few times. Drizzle in the oil and continue to pulse until it has the consistency of thick (but not chunky) tapanade. Chill for about an hour to let the flavors combine and serve with crostini.
We had it as an appetizer tonight - it was a big hit.
Roasted Red Pepper "Bruschetta"
2 fire roasted sweet red peppers
2 fire roasted hot peppers (fire roasting method to follow)
1 tbsp. olive oil
1/4 cucumber, peeled and de-seeded
2 garlic cloves
salt to taste
To fire roast the peppers, if you have a gas stove, put the peppers over the open flame and essentially char the skins. Once the skins are charred, place the peppers in a ziplok bag and allow them to cool. To speed the cooling process you can immerse the bag in cool water.
Roughly chop all ingredients and place in a food processor (except for the oil). Pulse a few times. Drizzle in the oil and continue to pulse until it has the consistency of thick (but not chunky) tapanade. Chill for about an hour to let the flavors combine and serve with crostini.
We had it as an appetizer tonight - it was a big hit.
