ROASTED PEPPER CROSTINI

Roasted Pepper Crostini image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 5

Peppers - a variety ranging from sweet to slightly spicy (depending on tastes - 6 large, 8 medium, or 12 small (or a mix))
1/3 cup olive oil + 2 tablespoons more for brushing bread
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 loaf rustic country-style bread (cut into 1/2-inch thick slices)

Steps:

Seed and core pepper. Cut into 1 1/2-inch wide strips. Place in a large bowl and drizzle in 1/3 cup olive oil. Toss until well-coated. Add the salt and pepper; toss again.
Heat a grill to medium, about 375 degrees Fahrenheit. Move peppers from bowl to grill, reserving remaining olive oil in the bowl. Cook peppers until blistered on one side and beginning to blacken around the edges; carefully flip with tongs and cook until the other side is blistered and the peppers are soft - about 20 minutes total. Transfer peppers back to the bowl with the oil. Toss and cover with foil until ready to serve.
Brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill bread until toasted on the edges and warmed through, 1-2 minutes per side. Set toasts on a board or plate and top with peppers. Drizzle with remaining olive oil from the bowl. Serve.