Roasted Pepper on Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 anaheim chile pepper |
1 cup water |
1 tablespoon grated lemon rind |
12 baguette slices |
1/4 cup olive oil, divided |
2 garlic cloves, minced |
1/4 cup chopped fresh italian parsley |
1 tablespoon fresh lemon juice |
2 teaspoons finely chopped preserved lemon |
1 teaspoon ground cumin |
Directions:
1. Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered. Place pepper in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard seeds. Finely chop pepper; set aside.
2. Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Drain and cool completely.
3. Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons olive oil. Bake at 400° for 6 minutes or until golden.
4. Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients in a small bowl. Spoon mixture evenly on baguette slices.
5. *You may substitute commercial roasted whole green chile for fresh roasted pepper.
6. **You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or .
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