Roasted Pepper and Celery Leaf Crostini

Name: Roasted Pepper and Celery Leaf Crostini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters chopped celery leaves; 6 slices crusty bread, cut about 1/4 inch thick; 1 garlic clove, halved; 1 teaspoons kosher salt; 4 teaspoons extra-virgin olive oil, plus additional for drizzling the bread; 2 mediums red bell peppers, seeded and cut into 1/4-inch strips; 1 teaspoons smoked sweet paprika

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.

Instructions

Preheat the oven to 375°F. In a bowl, toss the peppers with the olive oil, salt, and paprika.

Ingredients you will need

Olive Oil

Paprika

Peppers

Salt

Equipment you will use

Bowl

Oven

Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes.

Ingredients you will need

Peppers

Spread

Equipment you will use

Baking Sheet

Let cool completely; toss the peppers with the celery leaves.

Ingredients you will need

Celery Leaves

Peppers

Preheat the broiler.

Equipment you will use

Broiler

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.

Ingredients you will need

Garlic

Spread

Bread

Toast

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Pan

To serve, mound the peppers on top of the bread slices.

Ingredients you will need

Peppers

Bread

Garnish each crostini with either a single anchovy fillet or capers, if desired (about 1/2 teaspoon per crostini).

Ingredients you will need

Anchovy Fillets

Crostini

Capers

Equipment

Ingredients

Servings:

59milliliters

chopped celery leaves 6slices

crusty bread, cut about 1/4 inch thick 1

garlic clove, halved 1teaspoons

kosher salt 4teaspoons

extra-virgin olive oil, plus additional for drizzling the bread 2mediums

red bell peppers, seeded and cut into 1/4-inch strips 1teaspoons

smoked sweet paprika

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.