We just love bruschetta. It is so versatile, and the perfect start to a dinner party or a quiet dinner for two at home. And this Roasted Pepper Topping is about as good as they come. I use this roasted pepper topping in a variety of recipes, including pan bagnat or a wonderful antipasti platter. Be sure to let the mixture marinate for at least a couple hours before serving. These flavors need a little time to really get to know each other. 125% Loon Approved!
Roasted Pepper Topping
- 3 medium bell peppers red, yellow and green, left whole with stems
- 1/4 cup quality olive oil plus more, as needed
- 2 tbsp raisins
- 2 tbsp dry sherry wine
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup tomatoes diced and seeded
- 1/2 red onion finely chopped
- 5 Kalamata olives pitted and roughly chopped
- 2 tbsp cilantro chopped
- 1/2 jalapeno seeded and finely chopped
- 1 garlic clove minced
- Pre-heat oven to 350 F.
- Rub the peppers with a little olive oil and place them in a baking pan.
- Roast the peppers, turning them every 15 minutes, until they are very soft, about 45 minutes.
- When they are cool enough to handle, pull out and discard the stems and seeds.
- Carefully scrape off the skin and cut the peppers into thin strips. Set aside.
- In a small bowl, combine the raisins with the sherry and let the raisins soften for about 10 minutes.
- In a medium bowl, whisk together 1/4 cup olive oil, vinegar, and mustard. Add the tomato, onion, olives, cilantro, jalapeno, and garlic and stir to combine.
- Add the raisins and any of the sherry they have not absorbed to the mixing bowl.
- Add the roasted pepper strips and toss well to coat them evenly.
- Set aside to marinate in a covered container in the refrigerator for at least 2 hours, or up to 3 days.
- Serve as a topping for bruschetta or crostini, or include as part of an hors d'oeuvre antipasto platter.