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Roasted Red Pepper Crostini With Balsamic Reduction



When allowed to reduce, or cook down, balsamic vinegar becomes a thick, slightly sweet syrup. Here, a balsamic reduction is used to flavor an herb-laced roasted red pepper topping and then add a finishing touch to crostini.

Ingredients

  • 3 Tbs. pine nuts
  • 3 large red bell peppers
  • 1 red or green jalapeño chile
  • 3 tsp. olive oil, divided
  • 1 1⁄2 Tbs. chopped fresh parsley
  • 1 1⁄2 Tbs. chopped fresh mint
  • 3 cloves garlic, minced (1 Tbs.)
  • 1⁄2 cup balsamic vinegar
  • 1 Tbs. agave nectar
  • 6 1/3-inch-thick slices ciabatta bread, toasted
Roasted Red Pepper Crostini With Balsamic Reduction
Roasted Red Pepper Crostini With Balsamic Reduction

Instructions

  1. Toast pine nuts in skillet over medium heat 3 to 4 minutes, or until browned, shaking pan constantly.
  2. Preheat broiler. Coat bell peppers and jalapeño with 1 tsp. oil. Broil on baking sheet, 15 minutes, or until blackened on all sides. Transfer to bowl, cover, and cool.
  3. Peel and seed bell peppers and jalapeño. Slice bell peppers into thin strips, finely chop jalapeño; transfer both to bowl. Stir in pine nuts, parsley, mint, garlic, and remaining 2 tsp. oil. Season with black pepper.
  4. Bring vinegar and agave nectar to a simmer in saucepan over medium heat. Cook 10 minutes, stirring occasionally. Stir 1 Tbs. balsamic syrup into pepper mixture. Marinate pepper mixture 30 minutes. Top bread slices with pepper mixture, and drizzle with remaining balsamic reduction.
Roasted Red Pepper Crostini With Balsamic Reduction
Roasted Red Pepper Crostini With Balsamic Reduction

PER SERVING: 133 CAL; 3 G PROT; 5 G TOTAL FAT (1 G SAT FAT); 21 G CARB; 0 MG CHOL; 103 MG SOD; 2 G FIBER; 10 G SUGARS

Categories:   Vegetarian recipes

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