Roasted Pepper on Crostini
Howard L. Puckett
Yield: Makes 1 dozen
- 1 Anaheim chile pepper*
- 1 cup water
- 1 tablespoon grated lemon rind
- 12 baguette slices
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons finely chopped preserved lemon**
- 1 teaspoon ground cumin
- Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered. Place pepper in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard seeds. Finely chop pepper; set aside.
- Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Drain and cool completely.
- Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons olive oil. Bake at 400° for 6 minutes or until golden.
- Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients in a small bowl. Spoon mixture evenly on baguette slices.
- *You may substitute commercial roasted whole green chile for fresh roasted pepper.
- **You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or lavignefruits.com.
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