Red Pepper Paste and Cheese Rosemary Crostini
I’ve been making pepper paste for a few years now. Usually I make it in the Summer, when peppers are at their flavor peak. When people ask me about pepper paste I compare it to mustard. Like mustard pepper paste can flavor meats, spreads, stews, I use it in marinades, for vegetables, sauces. You can really use it for anything, it makes everything taste better. Remember just like with mustard, less is more. Pepper Paste is concentrated so you really only need to use a little bit.
Red Pepper Cheese Rosemary Crostini (about 16 crostini pieces)
1 fresh rosemary, chopped
2tbl olive oil
prunes, slices, you can also use apricots, or you could try using walnuts or pecans
pepper paste, Homemade Red Pepper Paste
few slices of semi-hard cheese sliced into triangles, I used Edam Cheese
French baguette or Ciabatta bread, sliced
- In a small dish stir together finely chopped rosemary with olive oil. Using mortar and pesto, crush the rosemary into the oil. Set aside.
- Preheat oven to 350. Toast the bread for 10 minutes or until crispy, lightly golden on the top.
- Spread pepper paste on top each toasted bread, layer cheese and piece of dry fruit.
- Drizzle rosemary oil on the top.
- Enjoy.
