Fustini's Oils and Vinegars
Roasted Red Pepper and Asparagus Crostini

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Roasted Red Pepper and Asparagus Crostini

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Roasted Red Pepper and Asparagus Crostini


Submitted by Charlene Hunt, Fustini's Petoskey

Ingredients


Directions

Step 1. 

Preheat oven to 400 degrees.  Slice off top of the whole garlic bulb.  Place bulb on a square of foil.  Drizzle with Fustini's Tuscan Herb olive oil and a pinch of salt, pepper and rosemary sprig.  Wrap foil around the bulb.  Cut peppers in half; remove pith and seeds.  Place on a sheet of foil (or baking sheet).  Brush with Fustini's Tuscan Herb olive oil.  Roast bulb and pepper halves 25-30 minutes or until garlic is soft and peppers begin to char.  Set aside to cool.


Step 2. 

Lower oven temperature to 350 degrees.  Slice baguette into 3/4 inch slices.  Place on an ungreased baking sheet.  Brush with Fustini's Tuscan Herb olive oil; turn slices over and repeat.  Bake 15 minutes or until golden brown.  Meanwhile, in a large skillet, bring 1/2 inch of water and salt to a boil.  Add asparagus, reduce heat and simmer 3-5 minutes or until bright green and still somewhat resistant when pierced.  Drain and cool.


Step 3. 

Squeeze roasted garlic from bulb into a small bowl; spread on crostini slice.  Sice roasted red pepper into thin strips and place in a small bowl. Drizzle with Fustini's 18 Year balsamic.  Mix gently until peppers are coated.  Place a few peppers on crostini and top with two steamed asparagus tips.  Drizzle with Fustini's 18 Year balsamic.  Season with salt and pepper to taste.




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