From the Farm: Recipes
Whole Roasted Peppers
FOUND IN: Appetizer on October 28, 2012
An assortment of small sweet, medium, and hotter peppers make this a really simple and fun appetizer to serve. Pair them with goat cheese or a selection of nutty, firm, and semi-soft cheeses and some olives and crusty bread.
- Whole small peppers, washed and dried.
- Olive oil
- Sea Salt (or kosher salt)
Toss whole peppers in a bowl with just enough olive oil to lightly coat them. Flip them a few times in the bowl. Sprinkle them with sea salt. Place on a baking sheet and roast in a 350 degree oven for 5 - 10 minutes. Stir them once. The amount of time depends on the size and number of the peppers. You want them to look a little blistered and golden, but not burned. They should be sizzling when you pull them out of the oven.
They are great warm or room temperature. If you are offering several types of peppers for tasting, keep each type separate so guests can decide which ones they like best. To eat, hold by the stem, and pull the flesh away from the seeds with your teeth. Don't forget to provide a bowl for the stems.
Option: add a little minced garlic to the peppers when you toss them with the oil.