Crostini with Peppers and Onions

Crostini with Peppers and Onions
  • 12 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    red peppers

  • 2

    yellow peppers

  • 2

    cloves garlic, chopped

  • 1

    onion, minced

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 1 pinch

    cayenne pepper

  • 6

    Italian tomatoes, peeled, seeded, in chunks

  • 3 Tbsp.
    (45 mL)

    balsamic vinegar

  • 1 Tbsp.
    (15 mL)

    shredded fresh basil (finely chopped)

  • Salt and pepper to taste

  • Crostini grilled slices of ciabatta bread


Preheat broiler.

Cut peppers in half. Remove seeds and membranes. Place peppers cut side down on an oiled baking sheet. Broil until peel blackens and blisters. Reserve peppers in a covered bowl. Cool.

Peel peppers, cut in chunks, reserve.

In a pan, brown garlic and onion in oil.

Add Cayenne pepper and peppers and simmer 5 to 8 minutes. Add tomatoes, cover and continue cooking 5 to 8 minutes.

Remove from heat, add basil and adjust seasoning.

Serve on crostini.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007