"I was having friends over and wanted to make a crostini appetizer with fresh tomatoes. Then I saw the supermarket's colorful bell peppers--they were beautiful, and I knew if I roasted them they would make a perfect substitute." -Susan Stewart, Plainview, NY
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1/2 cup chopped red onion
1/4 cup thinly sliced fresh basil
2 tablespoons chopped fresh cilantro
2 tablespoons white wine vinegar
1 tablespoon extravirgin olive oil
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
20 (1/4-inch-thick) slices diagonally cut French bread baguette
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
Combine bell pepper, onion, basil, and cilantro in a medium bowl. Combine vinegar, oil, sugar, and black pepper in a small bowl, stirring with a whisk. Pour vinegar mixture over bell pepper mixture, tossing to coat. Cover and chill 2 hours. Serve with bread slices.
I love the combination of the roasted peppers and the vinegar. I subbed red wine vinegar. My only complaint is that the peppers were sort of limp after being roasted and that it doesn't last very long, but still very tasty.