Yes, it’s STILL raining in New York. So I need to come up with new and inventive ways to use Roasted Peppers. You may recall me talking about how they help prevent bad hair days due to inclement weather.
It was time to take all these peppers, puddles and poodle hair and do something proactive: like making them party-ready for your Memorial Day festivities.
As an added bonus, this is so dang easy, you will have more time to spend on figuring out how to make your hair party-ready (much more challenging, for me anyway). Here we go:
Roasted Red and Green Pepper Bruschetta:
What You Need:
1 red pepper
1 green pepper (you could use yellow or orange if you like – go for color!)
Olive oil
1 teaspoon sea salt
A pinch of cayenne pepper
Chopped fresh rosemary – a few sprigs
Chopped fresh thyme – a few sprigs
Chooped fresh basil 5 large leaves
black pepper – two turns from a mill
1 Italian baguette, sliced
Optional: goat cheese
What To Do:
Roast the peppers according to my previous instructions.
Place all the spices and chopped herbs in a Ziploc bag and shake to mix.
Once your peeled and seeded roasted peppers have cooled, chop them up into tiny bits and place them in a small bowl. Add in 1 tablespoon of olive oil and your spice mix.
Toss with a fork to coat everything evenly.
Heat up your broiler and arrange your baguette slices on a baking sheet. Toast each side of the slices – about 2 minutes on each side or until golden brown.
Arrange scoops of pepper topping on your toasts and serve!
For an added punch, spread some goat cheese on your toasts before you place your peppers on there.
Magic, I promise. Have I lied to you yet? Don’t answer that…
