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Click for Roasted Red Pepper and Anchovy Spread Roasted Sweet Red Peppers SIMPLE The toaster oven method for roasting red peppers is especially useful for appetizers, where quantities are small. The recipe below describes the simplest use: slice them, toss with olive oil and seasonings, and serve on crackers. Sweet red bell pepper, roasted in toaster oven, or other method Cut roasted red pepper into bite-sized or double bite-sized pieces. Toss with olive oil, capers, and optional balsamic vinegar. Serve on crackers or croutons. Variation Add chopped anchovies, or use them in place of capers. Roasted Sweet Red Peppers with Potatoes Ingredients above, plus: Boiling potatoes Boil or steam some potatoes. Let them come to room temperature, and dice them. Mix red pepper pieces with seasonings as in recipe above. Serve peppers on a plate with potatoes and Calamata olives. Provide toothpicks or small forks and let guests help themselves. Roasted Red Pepper and Anchovy Spread TAPA The simple ingredients here give no idea of the distinction of the combined result. Prepare several hours or a day in advance. Only in an emergency should this be used immediately. The proportions are quite important in this recipe. If you use crackers, these should be bland so as not to mask the flavor of the spread. Use a food processor, if convenient, to chop ingredients finely. This is fine as an appetizer, also excellent with scrambled or poached eggs. Serves 3-4 Red sweet bell pepper, 1 Olive oil, ½ tablespoon Drain the anchovies and discard oil. Roast the red sweet pepper in the toaster oven or by another method. Chop the pepper. Mix in a bowl with finely chopped anchovy and sweet onion, parsley, and black pepper. Stir in oil and vinegar. Refrigerate until needed. Spread chilled on bread cut into triangles. Variation Include canned sardines, 1 ½ ounces, chopped. This produces a slightly different flavor, excellent in its own way. |
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