Roasted red peppers pack so much flavor and provide a beautiful color for spreads and sauces. These ciabatta toasts soak up the garlicky red pepper sauce and the basil provides the perfect amount of freshness. Serve these as an appetizer or light lunch with a side of leafy greens. If you want to add another flavor element, garnish with freshly grated parmesan cheese.
- Preheat oven to 425.
- Drain roasted red peppers and pat dry with paper towel. Transfer to a food processor along with garlic, salt and 2 tablespoons olive oil.
3. Scoop red pepper mixture into a bowl and add basil, balsamic, sugar and pepper. Stir to combine and set aside.
4. Place bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of olive oil. Bake for 5 minutes; flip and bake for 3 minutes longer, or until lightly golden brown and crisp.
5. Once out of the oven, spoon red pepper spread onto each toast. Transfer to a serving platter and garnish with a sprinkle of fresh basil.
Roasted Red Pepper Ciabatta Toasts
Makes 10
All you need:
1 (12 oz.) jar roasted red peppers
2 peeled garlic cloves
1/4 teaspoon salt
4 tablespoons olive oil, divided
2 tablespoons chopped fresh basil, plus more for garnish
1 teaspoon balsamic vinegar
1 teaspoon sugar
Freshly ground black pepper, to taste
10 (1/4-inch) slices ciabatta bread
All you do:
- Preheat oven to 425.
- Drain roasted red peppers and pat dry with paper towel. Transfer to a food processor along with garlic, salt and 2 tablespoons olive oil.
- Scoop red pepper mixture into a bowl and add basil, balsamic, sugar and pepper. Stir to combine and set aside.
- Place bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of olive oil. Bake for 5 minutes; flip and bake for 3 minutes longer, or until lightly golden brown and crisp.
- Once out of the oven, spoon red pepper spread onto each toast. Transfer to a serving platter and garnish with a sprinkle of fresh basil.