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Another roasted pepper idea: "Melted Red Peppers"

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Joined: Dec 14, 2005


Posted to Thread #493 at 12:53 am on Jan 19, 2006

from the classic "Under the Tuscan Sun" by Frances Maye

Slice up about four ripe red bell peppers. Combine them in a covered skillet with a little olive oil, salt, pepper and about 1/4 cup balsamic vinegar. Simmer for about an hour, covered, adding more vinegar and/or oil if needed. They should reduce down to a delicious red-brown sludge.

Toast baguette slices under the broiler or on the grill. Rub with a split clove of garlic. Top with peppers.

(If grilling bread at the last moment isn't practical, I serve this as a dip for toast or crackers, first dicing the peppers rather than slicing them so they'll be more spreadable. In the end, sliced or diced, they make the perfect addition to a grilled cheese sandwich.)

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