Exactly what I was waiting for, September’s bounty, a half bushel box of vibrantly red Sheppard Peppers lined up in perfect rows.
Why does this sight excite me? Because after they make it home and fire roasted, they will emerge from their charred black skins into sweet, ready to eat, delicious goodness, one of the tastiest vegetables to preserve for the winter. I call them vegetables, but since sweet peppers are seed bearing, botanists classify them as fruit.
Call them what you may it doesn’t change anything about their deliciousness and versatility to say nothing of their excellent nutritional value.
Although I use to pack these fire roasted peppers into jars and sterilize them in a water bath, individually packing them into zip lock bags and freezing makes it easier to access any amount required. Since the peppers leave no space between when packing in jars, quite a few of them can be packed even into small jars, too many for one to two servings.
Crostini is only one of the many ways Fire Roasted Peppers can be enjoyed. As well as making these great easy to prepare appetizers they make great panini, a flavouful addition to a variety of sandwiches as well as a most delicious dip and pesto just to mention a few more versatile ways they can be utilized.
Work all done, all that’s left is to enjoy!
Fire Roasted Red Peppers
Ready to roast, a good wipe with a tea towel, skins will be totally removed after roasting.
Preheat grill on high and lay peppers in one layer.
Close lid and roast until charred…
…turning them over to char all sides, not to worry the flesh will not burn. You can tell they’re done when they are charred all around and peppers begin to soften and wilt. The steam produced inside the peppers cooks them from the inside.
Remove peppers from grill and place into a pan, in layers is okay.
Cover tightly with foil and a tea towel or two allowing peppers to steam.
When cool enough to handle, uncover and…
…peel peppers and remove seeds. They should easily slip out of the skins.
Cool completely.
Package in quantities required. After frozen, package in large zip lock bags ready to defrost and enjoy.
Fire Roasted Red Pepper Crostini
fire roasted red peppers
ciabatta baguette slices cut about 1 inch thick
olive oil
salt and pepper ( to taste)
garlic (optional)
capers (optional)
oregano
- Slice bread into approximately one inch slices.
- Brush each slice with olive oil and a little oregano.
- Rub garlic clove over bread.
- Grill bread in panini press or broil in oven until toasted.
- Slice cleaned peppers lengthwise into thin strips then chop crosswise making small pieces.
- Place in a bowl and add salt, pepper and just enough olive oil to coat peppers.
- Place spoonfuls of peppers onto prepared bread slices.
- Garnish with small capers. (optional)
Slice bread into approximately one inch slices.
Brush each slice with olive oil and a little oregano.
Rub garlic clove over bread.
Grill bread in panini press or broil in oven until toasted.
Slice cleaned peppers lengthwise into thin strips then chop crosswise making small pieces.
Place in a bowl and add salt, pepper and just enough olive oil to coat peppers.
Place spoonfuls of peppers onto prepared bread slices.
Garnish with small capers or pitted chopped black salt cured olives. (optional)
Notes Tips and Suggestions
- Although capers are totally optional their brininess works very well with peppers.
- Adding some chopped salt cured black olives or fresh chopped basil instead of the capers works as well.
- To make smaller quantities of peppers they can be roasted in the oven or charred over the top burner of a gas range then proceed with covering and steaming before removing the skins.
- Fire roasted peppers can also be purchased in jars at most grocery stores but you know home made are better right?
Bayberry Street 