Peppers

The red peppers from Winfield Farm are so lovely right now and full of sweet peppery goodness, vitamin C, vitamin E, and six healthy carotenoids –– alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. With the holiday party season right around the corner comes a time full of delicious foods to share. Try this Roasted Red Pepper & Cilantro Crostini at your next event.

For more great farmers market inspired recipes visit: Local Savour.com

Roasted Red Pepper & Cilantro Crostini
Servings Prep Time
8 -10 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
8 -10 servings 10-15 minutes
Cook Time
25-35 minutes
Roasted Red Pepper & Cilantro Crostini
Servings Prep Time
8 -10 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
8 -10 servings 10-15 minutes
Cook Time
25-35 minutes
Ingredients
Servings: -10 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. Using tongs place the peppers over an open stove top flame to char the outside skins. After charred, place onto a baking sheet. Complete the process until each pepper is charred and oven ready. Once finished place pepper into the oven for 20-30 minutes or until soften and fork tender on the insides. Once finished remove from the oven and let cool completely.
  2. Brush baguette slices with a Tablespoon of olive oil on one side and place into the oven to bake until slightly golden and crispy –– about 3-5 minutes. Once crisp remove from the oven and let cool.
  3. Chop peppers a few times and place roasted peppers, cilantro, onion, remaining olive oil (3 Tablespoons), garlic, salt, and pepper into a food processor. Pulse until well combined.
  4. Top a slice of the baguette with the red pepper mixture, followed by a few crumbles of the cotija cheese. Continue process until all crostini are ready and serve.
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