Fire Roasted Red Pepper Crostini

Now that it's grilling season, taking advantage of flame when cooking is a must. Like fire roasting peppers for a very simple yet bold flavored antipasti to put on crostini (little toast). I topped the crostini with the red pepper mix alone, but you can spread creamy brie, goat or cream cheese on the toast first then top it with the mix to give it a balance.

Serves 6-8

Ingredients

1 good sour dough baguette
1/4 cup extra virgin olive oil
2 garlic cloves, peeled and minced
2 red bell peppers, fire roasted on a grill, peeled, seeded and chopped
1/4 cup Italian parsley, minced
1 tbsp fresh lemon juice
Salt and pepper to taste

Preheat oven to 400.

For the crostini (small toast)..

Slice the baguette at a bias (diagonal slices) about 1/3 inch thick, place them on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Bake for about 6-8 minutes or until a light golden color then remove from oven and set aside.

For the Red Pepper mix..

Combine the last 7 ingredients into a bowl and mix. Serve with crostini. Spoon some of the mix onto the crostini and place in mouth. :)