Dina Deleasa Instagram – Roasted red peppers were always a staple on my family’s antipasto line up. They found their way onto sandwiches, always paired up with fresh mozzarella. Bonus points for thinly sliced prosciutto! I made a batch and used them a handful of ways. I chopped them up and threw them into my salads, scrambled eggs, and even mixed them into some plain cream cheese for a better bagel spread. Pureed them and made a quick pasta sauce, and the list goes on!
A homemade jar of roasted peppers is not only more economical but instantly elevates a charcuterie board. By the way, fun fact, I really dislike the whole “charcuterie board” thing. It is forever antipasto platters, haha! You can argue below!
4 medium red bell peppers
olive oil
5 fresh basil leaves
2 garlic cloves finely chopped
1 tsp kosher salt
1/2 tsp black pepper
Preheat the oven to 450 degrees
Line a large rimmed baking sheet with parchment paper
Slice each bell pepper into 4 sections and place cut side down the baking sheet.
Mix together 2 tablespoons of olive oil with the garlic. Brush the tops of the peppers and place in the oven for about 25-30 minutes. You want the skin to begin to char on top.
Remove from the oven and let cool. Once cooled, peel the outer layer of skin off the pieces of pepper and discard. Sprinkle the salt and pepper as evenly as possible over the top of the peppers.
Add peppers to a large glass jar or container. Place the basil leaves over top. Add in the remaining garlic and olive oil, and use additional olive oil, enough to cover the peppers. Cover and store in the fridge for up to a week, if they last that long!
#easyrecipes #diyfood #roastedredpeppers #antipasto | Posted on 08/Mar/2024 22:54:36
