Crostini di Peperoni

In the original recipe, as related to Milka Passigli by her friend Olga, onions and peppers are boiled in water for an hour, then pureed. To my palate that’s not a kind way to handle peppers, as too much of their flavor is lost. So to accentuate their lively taste and bring up their sweetness, I have substituted roasted peppers.