Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked.
Beautiful red, yellow and orange peppers were calling my name….the green ones were not…….willing me to buy them to be roasted……not pickled.
Presented in a small mason jar, they are perfect as a hostess gift, a little something for the neighbour and a jar for myself.
This recipe was adapted from Everyday Italian by Giada De Laurentiis.
Roasted Pepper Bruschetta
2 red peppers
2 yellow peppers
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp black pepper
6 fresh basil leaves, thinly sliced
Broil peppers on a baking sheet lined with a silicone sheet or foil.
Turn every 5 minutes until their skins brown and blister, about 20 minutes in total.
Place peppers in a sealable plastic bag to cool.
Peel and seed peppers.
Slice peppers into 1/2 inch strips.
Slice french stick into 1/2 inch slices.
Brush extra-virgin olive oil on both sides and grill on barbecue or under the broiler turning to toast both sides.
Top with roasted red and yellow pepper medley.
Michael’s tip: Slices can be toasted in the toaster and then brushed with extra-virgin olive oil for a child friendly version.
P.S. This recipe can easily be doubled or tripled. (I doubled this recipe for the blog)
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
PS: As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!