Roasted Red Pepper Crostini with Balsamic Reduction
POSTED: 5:20 pm HST February 24, 2009
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The reduced balsamic vinegar gives this the flavor.Ingredients: 3 TBS pine nuts 3 large bell peppers (I actually used peppers from the jar to save time) 1 red jalapeno chile 3 tsp olive oil 2 TBS fresh parsley, chopped 2 TBS fresh mint, chopped 3 cloves garlic 1/2 cup balsamic vinegar 1 TBS sugar or brown rice or agave syrup sliced French bread (I used Batard from Saint Germain bakery) Directions:
- Toast pine nuts in a skillet over medium heat until they start to brown.
- Preheat broiler, roast the peppers- bell pepper and jalapeno – on a baking sheet with a little bit of oil, until they blister and blacken, turning often. Transfer to bowl, cover and cool. Or run them under cold water. Peel and seed.
- Chop jalapeno and cut bell peppers into thin strips. Transfer to bowl.
- Add pine nuts, parsley, mint, minced garlic, and 2 tsp of oil. Toss to combine.
- Season with salt and pepper.
- Bring vinegar and sweetener to a simmer in a small saucepan over medium heat. Cook about 10 minutes, until it reduces to about 3-4 TBS, stirring.
- Toast the French bread slices.
- Stir some of the balsamic reduction into the bell pepper mix and marinate at least 30 minutes.
- Top the toasted bread with this mix and add a little bit more balsamic reduction plus fresh mint leaves.
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