Monday, August 22, 2011

Red Pepper Crostini

2 red bell peppers


2 heads garlic

3 tablespoons olive oil

kosher salt and black pepper

24 baguette slices

4 ounces cream cheese, at room temperature

1/2 cup crumbled Feta (2 ounces)

1 tablespoon chopped fresh flat-leaf parsley

Heat broiler. On a broilerproof baking sheet, broil the peppers, turning occasionally, until charred, 8 to 12 minutes. Wrap each pepper in a paper towel; let cool for 10 minutes. Use the paper towels to slide off the skins. Remove the seeds and cut the peppers into strips.
Heat oven to 400° F. Slice ½ inch off the top of each head of garlic and place the garlic on a sheet of foil. Drizzle with 1 tablespoon of the oil and season with 1/8 teaspoon each salt and pepper; wrap tightly. Roast until tender, 45 to 55 minutes. Squeeze the cloves from their skins.
Meanwhile, place the baguette slices on a baking sheet and brush with the remaining 2 tablespoons of oil. Bake until golden brown, 6 to 8 minutes.
In a small bowl, mix the cream cheese and Feta. Top the baguette slices with the cheese mixture, garlic cloves, peppers, and parsley.

By Greg Brown, July 2010
Real Simple

Real Food Friday

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