Roasted Pepper on Crostini
Roasted Pepper on Crostini is :
dairy free , lacto ovo vegetarian , veganBy My Recipes
Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
Place pepper in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard seeds. Finely chop pepper; set aside.
Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes.
Drain and cool completely.
Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons olive oil.
Bake at 400 for 6 minutes or until golden.
Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients in a small bowl. Spoon mixture evenly on baguette slices.
*You may substitute commercial roasted whole green chile for fresh roasted pepper.
**You can order a 17-ounce jar ($1
from LaVigue Fruits, 760/723-9997 or lavignefruits.com.