Ingredients
10 Tbsp. (150 mL) warm Red Pepper Butter (see below)
ten ¾-inch (1.9-cm) slices white baguette, or Calabrese ring or baguette
1 Tbsp. (15 mL) olive oil
¼ cup (60 mL) crumbled feta
1 Tbsp. (15 mL) finely chopped basil or Italian parsley

Instructions
Warm the Red Pepper Butter. Grill or toast the baguette or Calabrese slices and brush one side with olive oil.

Generously spread about 1 Tbsp. (15 mL) warmed Red Pepper Butter on each slice of bread. Top each with crumbled feta and a sprinkling of either basil or parsley or both.

Serve while the Red Pepper Butter is still warm.

Red Pepper Butter
Makes 2 cups (475 mL)
10 red medium-to-large red bell peppers
4 Tbsp. (60 mL) olive oil
1½ generous tsp. (7.5 mL) finely minced garlic

Preheat the oven to broil.

Place the peppers on a baking tray and broil each side for approximately 4 to 5 minutes or until the skin starts to blister and blacken. Remove from the oven and cool before peeling the skin off the peppers. Remove seeds and coarsely chop the peppers.

Pour the olive oil into a sauté pan and heat on medium until just warm. Add the peppers and turn the heat to medium-low. Cook the peppers for 90 minutes, stirring occasionally to prevent them from burning, or until they start to fall apart.

Stir in the minced garlic and cook for another 15 to 20 minutes, stirring a few times, until the peppers have the consistency of purée.

Cool and store, covered, in the refrigerator until ready to use.

Photo by Doug Bradshaw.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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