Red Pepper Crostini

Red Pepper Crostini
  • 12 servings
  • 0:12 Preparation
  • 0:10 Cooking
  • 0:22 Total Time


Add all
  • 1

    red pepper cut in two

  • extra virgin olive oil as needed

  • 1

    garlic clove, chopped

  • 1/2

    onion, chopped

  • 1

    tomato seeded and diced

  • 2 tsp.
    (10 mL)

    rice vinegar

  • 1 Tbsp.
    (15 mL)

    chopped fresh chives or basil

  • 1/2 cup
    (125 mL)

    minced pork sliced

  • Salt and pepper to taste

  • 12

    slices ciabatta bread


Preheat barbecue to medium.

Brush red pepper with olive oil and grill about 5 minutes per side or until skin blackens.

Peel and finely dice pepper.

In a bowl, mix all ingredients, excepting bread, together.

Top slices of bread with mixture and place on the grill. Close the lid and toast 3-5 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007