Croutons with orange rouille (bon app)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Typed by Manny Rothstein | ||
| 1 | 7oz jar roasted red peppers, drained and rinsed | |
| 1 | Garlic clove, minced | |
| ¾ | teaspoon | Grated orange peel |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Fennel seeds, crushed |
| 1 | Egg yolk | |
| ½ | cup | Olive oil |
| 4 | 1/2-in thick slices Italian or French bread | |
Directions
The extra rouille will keep for one week in the refrigerator. It is also delicious spooned over freshly cooked vegetables or as a dip for crudites. (Consider the risk of preparing a dish with a raw egg. MR) Finely chop roasted peppers with next 5 ingredients in processor. Add yolk and puree until smooth. With machine running, gradually add oil through feed tube. (Can be prepared 1 week ahead. Cover and refrigerate.)
Preheat broiler. Broil bread until brown on both sides. Spread one side generously with rouille. Broil to heat through, about 30 seconds.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for February. Submitted By MANNY ROTHSTEIN On 06-15-95