Photo: Hector Sanchez; Styling: Caroline M. Cunningham 
Hands-on Time
15 Mins
Total Time
40 Mins
Yield
Makes 1 pt.

Roasted Sweet Peppers make a sweet bruschetta topper.

How to Make It

Step 1

Preheat oven to 450°. Toss together mini bell peppers, garlic cloves, and olive oil. Bake in a single layer in a jelly-roll pan 25 to 30 minutes or until peppers look blistered, stirring every 10 minutes. Peel, seed, and coarsely chop peppers. Peel and slice garlic; stir into peppers. Stir in basil, chives, lemon zest, kosher salt, and dried crushed red pepper. Spoon into 1 (1-pt.) jar. Store in refrigerator up to 1 week.

Step 2

TO USE THE ROASTED SWEET PEPPERS: Spoon over toasted French bread slices, or serve on a cheese tray.

Step 3

PACKAGE THEM IN: Weck Short 8-oz. and 5-oz. Glass Jars ($50/each; westelm.com)

Ratings & Reviews