makes 6 crostini
I adore roasted red peppers, but haven’t made a proper batch in years. It’s not that they are hard to do, just messy and time consuming. You have to blister the red peppers until the skins char black, then steam them in a bowl or bag until they cool, then slither off the ashen skins with your fingers, but not under running water or you will lose a lot of flavor. Inevitably, this peeling takes much longer than I think it will; plus, the tarry bits of skin stick everywhere—counters, dishtowels, under my fingernails. Cleanup is a pain.
But I love the rich, earthy flavor of roasted peppers, especially when they’re piled high on garlic-rubbed crostini, maybe decorated with celery leaves and salty anchovies (or capers).
So for the last few red pepper seasons I’ve struck a compromise that suits my current, lazier cooking style much better. I roast the peppers until melting, caramelized, and jammy, but I don’t peel them. They come out a little bit like a confit, with an intense red pepper taste. They are not as velvet textured and refined as proper roasted peppers, but they are so much easier that I find myself making them all the time (even on weeknights) and not just for a fancy party or special occasion. These days, easy satisfaction is where I’m at.
2 medium red bell peppers, seeded and cut into ¼-inch-wide strips
4 teaspoons extra-virgin olive oil, plus more for drizzling
½ teaspoon kosher salt
½ teaspoon smoked sweet paprika
¼ cup chopped celery leaves
6 (¼-inch-thick) slices crusty bread
1 garlic clove, halved
Anchovy fillets or drained capers, for serving (optional)
1. Preheat the oven to 375°F.
2. In a bowl, toss the peppers with the olive oil, salt, and paprika. Spread on a large baking sheet and roast, stirring occasionally, until the peppers are very tender and jammy, 25 to 30 minutes. Let cool completely; transfer to a bowl and toss the peppers with the celery leaves.
3. Preheat the broiler. Spread the bread slices in an even layer on a baking sheet and toast them until golden, 1 to 2 minutes. Immediately rub each slice with garlic and drizzle with oil.
4. To serve, mound the peppers on top of the bread slices. Garnish each crostini with either a single anchovy fillet or capers (about ½ teaspoon per crostini), if desired.