Crostini with pointed sweet pepper pate
A healthy alternative to a meat based apéro or lunch with all the right textures and flavours!
Equipment
- hand blender
Ingredients
- 4 sweet pointed peppers
- 1 ciabatta (preferably one day old)
- 3 wedges of sundried tomatoes
- 1 tbsp mayonnaise
- 6 macadamia nuts
- 2 leaves of sage
- ½ tsp smoked paprika powder
- olive oil
- salt & pepper
- some rucola leaves or herbs to garnish
Instructions
Prep 1 hour ahead
- Preheat the oven to 185℃.
- Put 4 pointed sweet bell peppers in an oven dish (skin on, no oil or anything) and put them in the oven four an hour.
- After an hour part of the skins will have turned black.
- Take the peppers out of the oven and peel the skin off. Use some running water to rinse the seeds off as well.
- Leave the oven on and increase the heat to 200℃.
Pate
- Keep a few small strips of the peppers apart.
- Put the rest of it in the hand blender along with the sundried tomato wedges, the macadamia nuts, the sage leaves, the smoked paprika powder (start with just a pinch and see if you want to add more), the mayonnaise, some olive oil and some salt & pepper. Grind to make the pate.
Crostini
- Slice the ciabatta in some very thin (2mm) slices. If you use a ciabatta that's a day old, it will be much easier to slice very thin slices, this will be quite hard with a fresh one.
- Sprinkle some olive oil on the slices and put them in the oven four about 5 minutes until golden.
Serving
- Put some pepper pate on the crostini and garnish with the bell pepper slices you kept apart as well as with some rucola leaves or other herbs.