Late summer reaps brimming bushels of peppers in a kaleidoscope of color and shapes. I shop with my eyes, because the first thing I do when I get home is pile my peppers into a bowl where they do double-duty as a decorative centerpiece. Gnarly basques, pristine cherries, sturdy pimentos, and pert jalapeños vie for my attention, and I slowly pick away at my psychedelic pile of peppers as I cook throughout the week, adding them to salads, stews, pasta, and pizzas.
This simple recipe showcases a colorful assortment peppers on crostini and makes a great starter to a meal. I like to use a mix of sweet and hot for more complex flavor. When using hot peppers, such as poblanos, serranos, and jalapeños, remember that they can vary in heat, so take a small bite to test their strength. The heat is concentrated in the ribs and seeds of the pepper, so remove as much as desired with kitchen gloves or the tip of a paring knife to protect your fingers from the oils.
Hot and Sweet Pepper Crostini with Mozzarella
Choose a variety of peppers to your taste – for this recipe I used poblanos, hungarian pimentos, and gypsy peppers. Makes 12 large crostini.
1/4 cup extra-virgin olive oil
1 garlic clove, minced
Pinch of salt
12 slices baguette, cut on the diagonal, ½-inch thick
1 tablespoon extra-virgin olive oil
3/4 pound sweet summer peppers, stemmed and seeded, thinly sliced
1 garlic clove, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper, plus extra for garnish
8 ounces buffalo mozzarella, thinly sliced
¼ cup basil leaves, torn into small pieces
Make the crostini:
Heat the oven to 375°F. Whisk the oil, garlic, and salt in a small bowl. Arrange the bread on a baking sheet and lightly brush with the oil. Transfer to the oven and bake until the bread is lightly toasted, 12 to 15 minutes.
Saute the peppers:
Heat the oil in a large skillet over medium heat. Add the peppers and saute until crisp tender, about 3 minutes. Add the garlic, salt, and black pepper and saute 1 minute. Remove from heat.
Arrange a slice of mozzarella over each crostini. Top with some of the peppers. Broil in the oven until the cheese begins to melt, 1 to 2 minutes. Remove and garnish with fresh basil. Serve immediately.
3 thoughts on “Hot and Sweet Pepper Crostini”
Beautiful presentation – and a great tip to actually taste the hot peppers before cooking with them. Temperatures can, indeed, vary a lot.
Just divine _ I also put all the most colourful produce in bowls – I love colourful food – great crostini.. c
Scrumptious and colourful!
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