Roasted Red Pepper Crostini


Roasted Red Pepper Crostini


2 large red peppers

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice

2 cloves garlic, minced

¼ cup chopped fresh parsley

sea salt and freshly ground pepper, to season

Bread, for serving


Roast one pepper over gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to bowl and cover with plastic wrap. Let stand about 15 minutes.

Peel and discard skins, stems and seeds. Cut into strips and chop finely. Place in medium bowl. Add oil, lemon juice, garlic, parsley; mix well.  Season with salt and pepper, to taste. Serve at room temperature with bread.


Makes 1 ½ cups


You can roast peppers in larger batches and freezer in sealable bags. Remember to squeeze out excess liquid.