Recipe
Roasted Pepper And Zucchini Crostini Recipe
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- 1/2 tsp white balsamic vinegar
- 4 red bell peppers
- 2 small zucchini, sliced
- 1/4 tsp ground cumin
- 1 tbsp extravirgin olive oil
- Cooking spray
- 24 (1/4-inch-thick) slices diagonally cut French bread baguette
- 1/4 tsp salt
- 2 tbsps coarsely sliced fresh basil
Directions
- Step #1 Preheat broiler.
- Step #2 Cut bell peppers in half lengthwise; discard seeds & membranes.
- Step #3 Place pepper halves, skin sides up, on a foil wrap-lined baking sheet; flatten with hand.
- Step #4 Broil 12 mins or until blackened & charred.
- Step #5 Place in a zip-top plastic bag, & seal.
- Step #6 Let stand 15 mins.
- Step #7 Peel & discard skins.
- Step #8 Place zucchini on a foil wrap-lined baking sheet, & coat with cooking spray.
- Step #9 Broil for 5 mins or until tender & lightly browned.
- Step #10 Cool.
- Step #11 Dice roasted peppers & zucchini; mix with basil & remaining ingredients except bread, tossing to coat.
- Step #12 Let stand 30 mins.
- Step #13 Spoon 2 tbsps relish over each bread slice.
- Enjoy the Roasted Pepper & Zucchini Crostini recipe
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