Roasted Pepper and Celery Leaf Crostini
The recipe Roasted Pepper and Celery Leaf Crostini is ready in around 30 minutes and is definitely It works well as a hor d'oeuvre. Head to the store and pick up paprika, olive oil, kosher salt, and a few other things to make it today.
Preheat the oven to 375°F. In a bowl, toss the peppers with the olive oil, salt, and paprika.
Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes.
Let cool completely; toss the peppers with the celery leaves.
Spread the bread slices out in an even layer on a baking pan and toast them until golden, 1 to 2 minutes. Immediately rub each slice with garlic and drizzle with oil.
To serve, mound the peppers on top of the bread slices.
Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).
Recommended wine: Chianti, Trebbiano, Verdicchio
Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.
Santa Margherita Chianti Classico RiservaAn authentic Italian Chianti made from grapes grown in the heart of Tuscany’s Chianti Classico region. An exquisite expression of the Sangiovese grape, with substantial acidity from the low pH of the soil in this region.The aromas of this complex red wine range from cherries and plums to gladiolus flowers and earthy flint. The tannic, oak-aged flavors are bright and round, with a dry, warm, earthy finish.Best enjoyed with very flavorful dishes, such as tomato-based sauces, mushroom ravioli, beef or pork roasts, and game meats from venison to pheasant. It is also excellent with mature cheeses.Blend: 85% Sangiovese, 15% Merlot and Cabernet Sauvignon