Presentation takes longer than preparation for this
This is so simple, but so delicious. Roast a red pepper and a few cloves of garlic in the oven at 365 degrees. Peel and discard any skin. Mash together. Spread on toast slathered with good olive oil. Top with shavings of Romano or parmesan and salted capers. Open a nice bottle of wine.
Rufus' Food and Spirits Guide 
Great take on bruschetta! I just baked a black sesame sourdough and imagine this spread would be awesome to go with it!
OK – this recipe really did it – I’m gonna find out where you live & move in!!
I absolutely love roasted red peppers. What a great way to feature their awesome flavor!
Roasted red peppers are so good. Thanks for the comment today, too.
Enjoying summer as I know you are, too.
This reminds me of a garlic rubbed bread topped with roasted red pepper, red onion and spinach with (or sometimes without) melted buffalo mozzarella that I used to order regularly at Paul Rankin’s bistro when I worked in Belfast many years ago, so good!! Great recipe that brings back good memories.
Nice. I was cooking with red peppers yesterday. Something very summery about them.
Grand idea.
🙂 Mandy
Great idea…roasted peppers even appeal to the kiddoes around here.
Now, if the pepper plants would just do a little producing for us, we’d be all set 😉
Love roasted red peppers during the summer. I like to do mine on the BBQ grill so I don’t heat up the kitchen.
This is what I shall have for my evening meal tonight after I return from my photo shoot…easy, quick and fresh. Thanks.
That looks simply elegant and delicious!
Perfect summer food!
Okay, so you know how I feel about bread, but I love roasted peppers and this is making me bypass the bread all together and try it anyway
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