Jun 2, 2014

Roasted Pepper & Feta Crostini

Roasted Pepper & Feta Crostini

These royally topped little Italian toasts rock my world. As soon as the warmer weather sets in and the pits are being fired up all around me, something inside me screams ‘crostini’. Love those darn things. There’s nothing you cannot put on a crostini and make it look and taste good.

Transform them into gourmet food by adding the best cheeses combined with grilled vegetables or and fresh herbs. Or think about crostini with deep-red, plum and juicy chunks of tomato that pop open in your mouth and leave a trail of sweetness on your tongue. Oh, and you can wake me up for a sautéed mushroom, garlic, onion and parsley crostini any night and I promise I won’t scold you.

They make the best appetizer but can easily be transformed into lunch, snack or even light dinner. Perfect accompaniment to home-made soup as well. Here’s one of those recipes I like to make during a BBQ with friends or family; just slap some veggies and French bread on the grill and whip up this bright yellow summer dressing.

Now, open the wine, prop your feet up and you’re all set.

 

Ingredients:

 

Crostini:

2 French breads (each sliced thick)
2 red onions
3 bell peppers (go for various colors)
1 or 2 cut garlic cloves
1 zucchini
5 oz feta
few sprigs thyme
olive oil
 

Dressing:

4 tbsp peanut oil
2 tbsp fresh lemon juice
2 tsp ballpark mustard
1 heaping tbsp honey
pinch of salt & pepper

 

Directions:

Grab a bowl and combine the peanut oil with the lemon juice, honey and mustard. Finish with a sprinkling salt & pepper and whisk well.
Roasted Pepper & Feta Crostini

Turns into to a cheerful yellow dressing with a really mellow sweet and sour balance and flavour.
Roasted Pepper & Feta Crostini

Clean your peppers and cut them in half.
Roasted Pepper & Feta Crostini

 
You can also cut them in 4 if you want them to roast evenly on all sides and get all soft. I wanted to keep a little texture there as well.
 

Place them, skin-side down, on the grill and roast them for about 15 to 20 minutes (My big green egg was set at 200Cº – 400Fº)
Roasted Pepper & Feta Crostini

This was halfway through the roasting. I want them nice and black so their flesh will be so sweet and flavourful.
Roasted Pepper & Feta Crostini

Wash and slice the zucchini and red onions in thick slices. Put them in a bowl, pour a little oil in there and season with salt and pepper. Toss to coat.
Roasted Pepper & Feta Crostini

As soon as the peppers are done you place them in a bowl, cover with plastic wrap and leave them be while you grill the onion and zucchini slices for roughly 4 to 5 minutes on each side.
Roasted Pepper & Feta Crostini

Remove the blackened skin and chop everything up. Put it in a big bowl.
Roasted Pepper & Feta Crostini

Pour in a tbsp or 2 dressing.
Roasted Pepper & Feta Crostini

Crumble in a little over half the feta while the ingredients are still warm. Taste to check the seasoning and add salt & pepper when needed. Leave it be for a while.
Roasted Pepper & Feta Crostini

Turn the French bread into thick slices and brush them on both sides with a little oil.
Roasted Pepper & Feta Crostini

Grill the bread. This will go very fast, probably 15 to 30 seconds per side. Rub the bread slices with the cut garlic cloves.
Roasted Pepper & Feta Crostini

 
Top the grilled bread with a spoonful of the pepper mix, crumble a little extra feta on top, sprinkle a little thyme all over, crack black pepper on top and finish with a tiny drizzle of dressing.
 

This and a glass of chilled white wine on a warm day makes me one very happy woman.
Roasted Pepper & Feta Crostini

Roasted Pepper & Feta Crostini
Ingredients
    Crostini:

    2 French breads (each sliced thick)
    2 red onions
    3 bell peppers (go for various colors)
    1 or 2 cut garlic cloves
    1 zucchini
    5 oz feta
    few sprigs thyme
    olive oil
     

    Dressing:

    4 tbsp peanut oil
    2 tbsp fresh lemon juice
    2 tsp ballpark mustard
    1 heaping tbsp honey
    pinch of salt & pepper

Directions
    Grab a bowl and combine the peanut oil with the lemon juice, honey and mustard. Finish with a sprinkling salt & pepper and whisk well. Clean your peppers and cut them in half. Place them, skin-side down, on the grill and roast them for about 15 to 20 minutes (My big green egg was set at 200Cº – 400Fº). Wash and slice the zucchini and red onions in thick slices. Put them in a bowl, pour a little oil in there and season with salt and pepper. Toss to coat. As soon as the peppers are done you place them in a bowl, cover with plastic wrap and leave them be while you grill the onion and zucchini slices for roughly 4 to 5 minutes on each side.

    Remove the blackened skin and chop everything up. Put it in a big bowl. Pour in a tbsp or 2 of the dressing, crumble in a little over half the feta and taste to check the seaosning. Adjust when needed. Turn the French bread into thick slices and brush them on both sides with a little oil. Grill the bread. This will go very fast, probably 15 to 30 seconds per side. Rub the bread slices with the cut garlic cloves. Top the grilled bread with a spoonful of the pepper mix, crumble a little extra feta on top, sprinkle a little thyme all over, crack black pepper on top and finish with a tiny drizzle of dressing.

Meal type: Bread, Snacks, Lunch
Servings: 4 to 6
Copyright: © kayotickitchen.com

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    1 Comment »

    1. 1

      YUM! This looks SO GOOD! :)

      sara on Jun 5, 2014 @ 4:21 am Reply

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