Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : Makes 8
© Paul Costello

How to Make It

Step 1    

Preheat the oven to 425°. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.

Step 2    

Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.

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