From the Farm: Recipes
Fire-Roasted Sweet Pepper Bruschetta
FOUND IN: on October 29, 2012
Yield: 15 - 20 bruschetta
This recipe was inspired by my friend, Celia, who is the world's best Italian cook. You can use any large sweet or slightly hot peppers for this dish.
- 1 baguette, sliced, drizzled with olive oil and toasted
- 4-6 large peppers, Purple Marconis, sweet red bell peppers, mild Poblanos.
- 1 Tb. garlic, minced
- 1/4 cup raisins
- 1/4 cup pine nuts, toasted
- 2 Tb. olive oil
- 1 tsp. white balsamic vinegar, to taste
Place the peppers directly on the flames of an open burner, arranging them so that they are well supported. Using tongs, move the peppers and turn them so that all sides get blackened. As each pepper is done, slide it into a plastic bag and let it sweat. When peppers are cool enough to handle, remove them from the bag and wipe away the blackened skin with a damp paper towel. Some people rinse them, and it is faster, but you lose some flavor that way.
Cut the top and bottom off each pepper. Make one incision down the length of the pepper, open it flat and remove seeds and veins. Slice the peppers into 1/4 inch strips. Place them in a bowl.
Add the garlic, raisins, and pine nuts. Dress with good olive oil and a tiny bit of the balsamic vinegar. Let sit an hour or so, to marry the flavors. Top the toasted bread with the pepper mixture.