Roasted Red Pepper & Caper Crostini
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Roasted Red Pepper & Caper Crostini

Mini toasts piled high with roasted peppers and capers make for a simple, savory appetizer.

Ingredients

  • 12 to 15 baguette slices

  • 1 ½ lb. mixed sweet, medium, and hot peppers (enough to fill a small baking sheet)

  • 3 tbsp. EVOO

  • 3 cloves garlic, chopped, grated, or thinly sliced

  • 3 tbsp. capers in brine, drained and chopped

  • 2 tbsp. fresh thyme leaves, chopped

Preparation

Instructions Checklist

  • Step 1

    Arrange the rack in the center of the oven; preheat to 350°. Place the baguette slices on the oven rack and toast until light golden, about 10 minutes.

  • Step 2

    Transfer the toasts to a platter. Move the rack to the upper third of the oven and preheat the broiler. Arrange the peppers on a baking sheet. Broil until the skins blister all over, 10 to 12 minutes. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, about 15 minutes. Using a paper towel, wipe off the pepper skins, discard the stems and seeds, and thinly slice the peppers.

  • Step 3

    In a small skillet, heat the EVOO and garlic over medium. Swirl the oil for a minute or two, then add the sliced peppers, capers, and thyme. Cook, stirring gently, until the peppers are warmed through, about 3 minutes. Divide the pepper mixture among the toasts.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...