INGREDIENTS
- 1 Crusty Baguette
- 2 Red Bell Peppers, Roasted, Peeled, Seeded, Diced
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 2 Tablespoons Balsamic Vinegar
- 10 Drops Tabasco
- 1 Tablespoon Fresh Garlic, Chopped Fine
- 1/4 Cup Fresh Basil, Chopped Fine
- Sea Salt and Cracked Black pepper to Taste
- 1/4 Cup Pine Nuts
METHOD
MAKE CROSTINI:
- Heat oven to 400 degrees F.
- Slice the baguette into 1/4-inch slices and arrange in a single layer on a baking sheet.
- Brush with 2 Tablespoons of olive oil and bake until golden brown.
- Remove from the oven and let cool.
ROAST PEPPERS:
- Preheat the oven to 500 degrees F.
- Next, halve the peppers and carefully remove the stems, seeds, and membranes.
- Arrange the peppers on a baking sheet with the cut side facing down.
- Roast the peppers in the oven for approximately 15-20 minutes until their skins are deeply charred and collapsed.
- Once the skins are blackened, carefully take the peppers out of the oven.
- Allow them to cool for a few minutes until they are easy to handle.
- Gently peel off and discard the charred skins.
- Cut into ½” strips.
- Mix with remaining ingredients in a bowl.
ASSEMBLE:
- Just before serving, top the toasted baguette slices with the peppers.
- Garnish with pine nuts.