Crostini with Red Pepper Puree
|Bread slices||12 (1/2 Inch Thick, Day-Old Italian Or French)|
|Garlic||1⁄2 Clove (2.5 gm)|
|For red pepper puree|
|Minced onions||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Canned italian tomatoes||14 Ounce (1 Can)|
|Roasted red peppers||7 Ounce, drained, rinsed, diced (1 Jar)|
|Dried oregano/Thyme||1 Pinch|
To make the crostini:
Arrange the bread in a single layer on a baking sheet.
Bake at 350° for 10 minutes, or until the edges are toasted.
Flip the pieces and bake for another 10 minutes, or until evenly toasted.
Rub the top of each slice with the garlic.
To make the red-pepper puree:
Meanwhile, in a large frying pan over medium heat, saute the onions in the oil until tender, about 3 minutes.
Add the garlic and saute for 1 minute.
Add the tomatoes with their juice, peppers and oregano or thyme.
Bring to a boil.
Simmer, stirring and breaking up the tomatoes with the side of a spoon, until the liquid has evaporated and the mixture has thickened, about 15 minutes.
Let cool for 5 minutes, then transfer to a food processor.
Chop with on/off turns until slightly chunky.
Return to the frying pan.
Simmer until very thick.
Spread the warm puree on the crostini.