MINIATURE OLIVE FOCACCIAS WITH MARINATED PEPPERS

Miniature Olive Focaccias with Marinated Peppers image

Categories Food Processor Garlic Olive Tomato Appetizer Bake Broil Marinate Cocktail Party Parmesan Pine Nut Bell Pepper Chill Thyme Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves about 36 hors d'oeuvres

Number Of Ingredients 12

Ingredients

For tomato paste
1/4 cup dried tomatoes in oil, drained, reserving 1 tablespoon oil
1/4 cup pine nuts, toasted golden
3 tablespoons freshly grated Parmesan
For marinated peppers
2 red bell peppers, quick-roasted and peeled
2 yellow bell peppers, quick-roasted and peeled
2 garlic cloves, minced
1/3 cup extra-virgin olive oil
1/2 tablespoon fresh thyme leaves
1 recipe Olive Focaccia dough
2 tablespoons fresh thyme leaves

Steps:

Make tomato paste:
In a small food processor purée tomatoes, reserved tablespoon oil, pine nuts, and Parmesan until smooth. Tomato paste may be make 1 week ahead and chilled, covered.
Prepare Peppers:
Broiler method:
Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers,skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins ate blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.
Gas stove method:
Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skin are blackened, 6 to 8 minutes. Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.
Cut roasted peppers into 1-inch-long thin strips. In a small bowl stir together peppers, garlic, oil, and thyme and season with salt and pepper. Marinate peppers at room temperature, covered, at least 3 hours. Peppers may be prepared 1 week ahead and chilled, covered.
Preheat oven to 375°F. and lightly oil 2 large baking sheets.
On a lightly floured surface with a floured rolling pin roll out dough into a 16-inch round (1/8 inch thick). Cut out 36 rounds with a 1 1/2-inch round cutter and arrange 1 inch apart on baking sheets. Spoon about 3/4 teaspoon tomato paste onto each round and top with about 12 tablespoon marinated peppers. Sprinkle hors d'oeuvres with thyme.
Bake hors d'oeuvres in batches in middle of oven 16 minutes, or until rounds are pale golden, and cool on a rack. Hors d'oeuvres may be made 1 day ahead, cooled completely, and chilled, covered, or 1 month ahead and frozen. Bring hors d'oeuvres to room temperature and heat in a 300°F. oven 10 minutes before serving.