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Roasted pepper topping
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|Roasted Pepper Antipasto Ingredients:|
|½ cup||sundried tomatoes in oil, drained|
|5 Tbsp||olive oil|
|1 cup||canned artichoke hearts, drained|
|½ cup||kalamata olives, sliced length-wise|
|a pinch||red pepper flakes, if desired|
Basil leaves to garnish
Heat oven to 400.
Cut peppers in half, remove seeds and membranes, and place on flat sheet covered with parchment. Oil lightly. Bake for about 45 minutes, turning once during cooking time. Remove to bowl and cover to sweat.
Meanwhile, cut artichokes, sundried tomatoes and kalamatas into small strips; mince or thinly slice garlic and set aside in a bowl.
Beat together oil, vinegar, pepper flakes, salt & pepper.
Peel and slice pepper once cool enough to handle. Mix with other vegetables. Pour the dressing over and garnish with basil leaves to serve.
--May be made several days in advance. Bring to room temperature before serving.
--Cut everything small for a bite-sized appetizer or leave larger if being served as is on a platter or bowl.