Julee Rosso, Sheila Lukins

Olivada Crostini

Preparation info

  • 20

    hors d’oeuvres
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The perfect olive spread—pungent with capers and garlic—is topped with fresh mozzarella and roasted peppers and grilled ever so gently on bread slices for a delightful amusement.

Ingredients

  • 1 red bell pepper, cored, halved, and seeded
  • 1 yellow bell pepper, cored, halved, and seeded
  • 1 narrow loaf Italian or

Method

  1. Preheat the broiler.
  2. Lay the peppers skin side up on a flat broiling pan, and place the pan 3 to 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie, and set as