Sunday, September 1, 2013
Roasted Pepper and Tomato Chimichurri Bruschetta
Bruschetta is a great appetizer idea that keeps you relatively full because you eat it on bread. Our spread had 5 different kinds of bruschetta--Sunset Peach, Traditional, Olive Tapenade, Strawberry Caprese, and of course, roasted pepper and tomato chimichurri. We served all this on little toast crackers, wheat thins and small slices of hearty bread.
There were a couple of tomato-haters at our picnic and even they liked this bruschetta because it was so flavorful you hardly noticed the tomatoes.
2 bunches cilantro
2 cloves garlic, peeled
2 T olive oil
1t hot pepper flakes, divided
2 bell peppers (I used orange)
3 medium yellow tomatoes
1/2 C cherry tomatoes, halved
1. If you have a gas stove, turn on the burner and place peppers directly on the burner. Roast about 10 minutes, turning with tongs until each side is charred. Be sure to watch these a little so they don't set on fire.
2. Meanwhile, chop tomatoes into bite sized pieces
3. When the peppers are done, place them in a bowl and cover the bowl with plastic wrap. Let sit 5 minutes. The steam will make the skin easy to peel off
4. Use a paper towel and your fingers to peel peppers, remove stems and seeds and cut into pieces about the same size as the tomatoes
5. Make the chimichurri - In a small chopper (if you use this, do two batches) or food processor combine cilantro (you can use stems and leaves or just leaves here--I used just the tops), garlic, olive oil and salt to taste. Blend until a paste forms.
6. Stir chimichurri with peppers and tomatoes and let it chill until ready to serve--or you can serve it right away.
*I found that there were lots of juices from the tomatoes which I drained off before refrigerating