Bell Pepper Topping for Crostini or Bruschetta

Bell Pepper Topping for Crostini or Bruschetta

Ingredients:
1/3 cup olive oil
2 large onions, halved and thinly sliced
1 large green bell pepper, seeds and ribs removed, and thinly sliced
1 large red bell pepper, seeds and ribs removed, and thinly sliced
1 large orange or yellow bell pepper, seeds and ribs removed, and thinly sliced
2 garlic cloves, minced (optional)
2 ripe plum tomatoes, cored, seeded, and diced
3 tablespoons Vegetable Stock, Chicken Stock, or purchased stock
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 to 2 tablespoons balsamic vinegar

Directions:
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onions, green bell pepper,
red bell pepper, and orange bell pepper, and garlic, if using. Cook, stirring frequently,
for 3 minutes, or until onions are translucent. Scrape mixture into the slow cooker.
2. Add tomatoes, stock, and rosemary to the slow cooker, and stir well. Cook on Low
for 4 to 5 hours or on High for 2 to 21/2 hours, or until peppers are very tender. Stir in
vinegar, and season to taste with salt and pepper.
3. To serve, mound mixture on top of toasts. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, over low heat until warm, stirring occasionally.
Variations:
Add 2 tablespoons small capers, drained and rinsed, to the slow cooker.
Add 2 to 3 finely chopped anchovy fillets to the slow cooker, and omit the salt.
Add 1/4 cup chopped raisins to the slow cooker.
It’s easier to slice and dice bell peppers from the inside out. Once the seeds and ribs have been
removed, place the shiny, slippery skin on your cutting board, and you’ll find it’s easier to control your
knife and cut the size pieces you desire.
Chicken Liver Topping for Crostini or
Bruschetta
Livers of many animals play a role in Italian cuisine, and chicken livers on top of
toasts is traditional in many regions. These are cooked with a reduction of sweet
vermouth and punctuated with salty capers.
Makes 3 cups | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium
slow cooker