With only three main ingredients, this recipe proves that it doesn't take much to make a wonderful snack or hors d'oeuvre. The trick is to use ingredients with deep, concentrated flavor like the roasted peppers and garlic here, and to use the most delicious olive oil in your pantry. Slideshow:  Appetizer Recipes 

Melia Marden
April 2014

Gallery

© Paul Costello

Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The pepper-garlic puree can be refrigerated for up to 3 days. Bring to room temperature before serving.

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