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Roasted Pepper Crustini‘s
3 medium sized red bell peppers or (assorted colors) cut in half lengthwise, cleaned and cored.
3 tablespoons olive oil
5 large cloves garlic (sliced in thirds)
10 to 12 fresh basil leaves (chopped in slices)
1 loaf Ciabatta bread or any Italian bread you prefer
2 to 3 tablespoons salted butter
Extra virgin olive oil to drizzle on top of Crustini’s
12 ounces of sliced mozzarella cheese
*Balsamic glaze to drizzle on top of Crustini’s
Instructions:
Preheat oven to 400°
1. Line a 10 x 15 sheet pan with foil. Place your peppers on the pan (skin side up) and bake for 50 to 60 minutes until skins turn partially black on top, remove from oven and let cool for 15 to 20 minutes
2. Begin to peel off all the skins from the peppers making sure to remove all black edges as well, as it tends to leave a bitter flavor on the peppers.
3. Slice into thin strips and mix with 2 tablespoons olive oil, 1 clove of fresh garlic sliced into 3 pieces and 3 fresh basil leaves
Garlic Crustini‘s:
1. Slice your loaf of bread into 1/2 slices and line them on a large baking sheet. Butter one side of each bread and drizzle with olive oil
2. Bake in oven at 375° for 20 to 25 minutes, remove from oven and let cool. Turn each piece over and rub the golden brown side with your remaining three cloves of sliced fresh garlic. Make sure to get the outer edges as well as the whole center.
3. Take your fresh mozzarella slices and place one on each Crustini, then place about 2 to 3 slices of roasted peppers on the top of that with the rest of the chopped basil. Drizzle with balsamic glaze and olive oil.
Serve immediately!
Enjoy!