Crostini w/ roasted red pepper spread
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Grant, Hwwk11b | ||
| 12 | ounces | French Bread Baguette |
| ½ | cup | Olive oil |
| 2 | tablespoons | Basil, fresh, fine snipped |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Lemon-Pepper seasoning |
| 1 | small | Onion, finely chopped |
| 1 | tablespoon | Olive oil |
| 15 | ounces | Roasted red peppers, drained (in 7 1/2 oz jars) |
| 7½ | ounce | Tomatoes, canned, cut up |
| 1 | teaspoon | Fennel seed, crushed |
| ½ | teaspoon | Sugar |
Directions
Cut French bread into ¼" slices. Place in a single layer on baking sheets. Set aside. Combine ½ C olive oil, basil, garlic powder and lemon pepper . Brush on one side of each slice of bread. Broil bread 3-4" from heat for about 2 minutes or till toasted. Turn bread slices over and broil 1-2 minutes more or till toasted. Repeat w/remaining slices. Cool, store in a plastic bag. Cook onion in 1 Tbl. olive oil in skillet till tneder but not brown. Add drained red peppers and UNdrained tomatoes, fennel seed, sugar and ¼ tsp. each salt and pepper. Bring to boiling, simmer, uncovered for 10 minutes or until most of liquid is evaporated. Cool slightly. Transfer to blender and process until smooth. Transfer to bowl.
Cover and chill up to four days. Led red pepper stand at room temperature 30 minutes. Spread on toasted crostini. Formatted by T. Grant from BH&G Holiday Appetizers. Original recipe made 30 servings. C Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry <nlberry@...> on Jan 20, 1997.