This roasted pepper crostini with olives and caramelized onions is the proper get together appetizer! Make forward, serve at room temp, straightforward!
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This recipe is dropped at you in partnership with The California Olive Committee.
Oh my. You know a recipe hits it out of the park when a sure household octogenarian (my dad) comes over mid-party prep and might’t cease consuming it.
That’s the issue with appetizers, proper? If they’re good, solely half of them make it to your company! (LOL I’m passing the blame on my father, however let’s be truthful right here, I’m simply as responsible. Just make extra. Problem solved.)
These Roasted Pepper Crostini are made with candy mini peppers which were halved, full of salty capers, candy cherry tomatoes, and buttery California Ripe Olives, and roasted on a mattress of balsamic-tossed sliced crimson onions.
When the peppers are performed, you prime toasted baguette slices first with the caramelized onions after which with the stuffed roasted peppers.
Every chunk yields a crunchy, juicy taste explosion! California Ripe Olives are excellent for this dish as a result of their gentle, buttery, meaty taste balances the acidity from the tomatoes, capers, and onions. The olives are additionally like sponges–they take up taste from peppers, tomatoes, and capers in the course of the cooking course of.
Why California Ripe Olives? Forgive me for being just a bit happy with my dwelling state. The reply is high quality.
Here in California there are literally thousands of acres of olive bushes planted all through the state–north, central, and south–that present the olives for the ripe olive trade. Olives bushes are notably well-suited for the Mediterranean local weather of California. The bushes are drought resistant, can thrive in lower than preferrred soils, and love our lengthy, scorching summers.
In reality, California produces 95% of the olives grown within the United States.
Most of the ripe olive farms are owned and operated by households who’ve been farming the olives for generations. To obtain the excessive requirements of high quality wanted for canned olives, the fruit should be picked by hand with care, by no means touching the soil. When it involves processing the olives, each step is regulated by the USDA to make sure high quality.
Back to our crostini! You can simply make the peppers and toast the bread forward of time. You may even assemble the crostini an hour or two forward. This appetizer works served heat or at room temperature. My one piece of recommendation? Make further.
Roasted Pepper Crostini with Olives, Capers & Caramelized Onions Recipe
If you need to make forward, you possibly can assemble the onions and peppers within the baking dish a day forward. You can roast the peppers and toast the baguette slices just a few hours forward of serving, and assemble the crostini an hour or two earlier than serving.
This appetizer is greatest served at room temperature.
- 24 (1/Four-inch thick) slices of baguette
- 2 small crimson onions, peeled, thinly sliced (2 to three cups)
- Three tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/Four teaspoon salt
- 1 cup water or inventory
- 12 mini (2- to Three-inch) crimson, yellow, and orange candy peppers
- 1 tablespoon capers, rinsed and drained
- 12 cherry tomatoes, halved
- 24 black or inexperienced California Ripe Olives, drained and halved
- Several sprigs of recent thyme
1 Preheat the oven to 450°F. Set one oven rack within the higher third of the oven and one other rack within the decrease third.
2 Toast the bread: Spread the baguette slices in a single layer on a baking sheet. Place on the highest rack of the oven and toast within the oven for Four minutes. Remove from oven and let cool to room temp.
Three Line the baking dish with onions: Place the thinly sliced onions in a 9×13-inch baking dish and toss with 2 tablespoons of olive oil.
Spread the onions out over the underside of the pan. Sprinkle with 1 tablespoon balsamic vinegar and 1/Four teaspoon of salt.
Pour 1 cup of water or inventory onto the onions within the baking dish.
Four Prepare the mini peppers: Cut the peppers in half lengthwise by way of the stem. Pull out and discard the seeds.
Set pepper halves on prime of the sliced onions within the baking pan, hole facet dealing with up.
5 Stuff the peppers: Sprinkle Three to Four capers inside every pepper half. Distribute the olive halves and cherry tomato halves among the many pepper cavities.
Place just a few thyme sprigs among the many peppers.
Drizzle the peppers with the remaining 1 tablespoon of olive oil.
6 Roast the peppers: Cover the pan with aluminum foil. Bake within the oven at 450°F for about 30 minutes on the decrease shelf of the oven, or till the peppers are gentle.
Remove the foil and return the peppers to the highest shelf of the oven for 10 to 15 extra minutes, till the peppers have began to brown on the edges.
If the underside of the pan turns into dry at any time, pour in just a little extra water. Remove the pan from the oven and take away the thyme sprigs.
7 Assemble the crostini: Move one of many peppers apart within the roasting dish to disclose the caramelized onions under. Place a forkful of onions on a toasted bread slice. Top with the pepper. Repeat till all the crostini have been topped with peppers.
Serve heat or at room temperature. Garnish the platter with just a few sprigs of recent thyme.
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