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.