Pepper and Caper Crostini

Pepper Crostini

I love something punchy and full of flavour on top of a crunchy bit of toasted bread and find it an easy prepare ahead canapé to serve with drinks before lunch of supper.  From the super simple garlic rubbed toasts to something that requires a little chopping and cooking.  The basis of this is often some softened vegetables with a good hum of garlic and a bit of sharpness from capers, balsamic or lemon juice.  Courgettes work a treat as do leeks or onions if that is what you have.  The crisp little toasts can be made days ahead and kept in an airtight tin enabling you to make this in a matter of moments.

This time I have used peppers which cook down to silky soft sweetness with very little attention.  Pushed for time you can use jarred peppers but try and find the ones in oil rather than brine.  Use a little of the oil they are packed in for the pan, chop them and then proceed with the recipe.  They will only need heating briefly and marrying with the garlic.

Incidentally, my children who both profess to not like peppers will scoff these with unseemly speed….

Pepper Crostini 2

Pepper and Caper Crostini

2 peppers, red orange or yellow but not green, sliced

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon capers

4 slices of toasted sourdough or similar, (rubbed with garlic if you want a bit extra!)

1 small bunch parsley, chopped

Heat the oil in a frying pan and cook the peppers for about 15-20 minutes until soft (or you could do this in the oven).  Add the garlic and cook for a minute then remove from the heat.  Stir through the capers, check for seasoning and then pile onto the slices of toast.  Sprinkle with parsley and tuck in.

 

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2 Responses to Pepper and Caper Crostini

  1. As long as I ignore the capers – I would absolutely adore this.

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