Crostini with baked sweet peppers
4 servings
50 minutes
Crostini with roasted sweet peppers are the embodiment of a simple yet exquisite Italian appetizer. This recipe originates from Italy's traditional toast culture, where fresh rustic bread serves as the perfect base for vibrant flavors. Roasted sweet peppers acquire a tender texture and rich aroma with a hint of smokiness. Garlic adds zest, while rosemary imparts a subtle pine note. Extra virgin olive oil enhances the natural sweetness of the peppers and brings all ingredients together in a harmonious ensemble. Crostini are perfect as an aperitif and can be served with a glass of wine or as part of a festive table. Their crispy texture and aromatic filling make the appetizer not only delicious but also aesthetically pleasing—a true gastronomic masterpiece of Italian cuisine.
1
Preheat the oven to 200 °C.
2
Cut the peppers in half, remove the seeds and white membranes.
- Bell pepper: 4 pieces
3
Line the baking tray with parchment paper.
4
Place the peppers convex side up on it. Bake for 20-30 minutes in the oven.
- Bell pepper: 4 pieces
5
When the skin on the peppers darkens and bubbles form, take the tray out of the oven and transfer the peppers to a plastic bag. Tie it up and leave the peppers for 15 minutes. Then take them out and peel off the skin.
- Bell pepper: 4 pieces
6
Cut the still warm peppers into cubes.
- Bell pepper: 4 pieces
7
Sprinkle with finely chopped garlic and rosemary leaves. Drizzle with olive oil and let cool.
- Garlic: 2 cloves
- Rosemary: 1 sprig
- Extra virgin olive oil: 1 tablespoon
8
Toast the bread in the toaster, place pepper on it, and serve.
- Rustic bread: 8 pieces