I followed the recipe which was easy enough, (I've roasted peppers many times) but once I pureed the peppers and garlic, I admit that I was very confused. I had some much purée and it was so thin that it made no sense how all of it was supposed to get used on 8 pieces of bread, no matter how rustic. I mean, usually recipes try to match everything up so everything is used, unless explicitly said that there is leftover. And there is a lot of leftover, unless of course you use 5 really small peppers. The other issue was that because the purée is so thin, I didn't quite get how you were supposed to "spread" it on the toasts. It just didn't have enough body. Drizzle maybe, but not spread.
So, I scrapped the presentation as indicated and purchased 4 cans of garbanzo beans and made hummus. That is not a typo. There was so much purée that I used 4 cans of garbanzo beans. I had some tahini already in the fridge and used about a 1 c of tahini. Add some lemon juice, salt and pepper to taste and the roasted red pepper hummus is fantastic!
5 red, orange or yellow bell peppers
4 garlic cloves, unpeeled
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Four 3/4-inch-thick slices of rustic or sourdough boule (12 ounces), cut in half on the diagonal and toasted
Finely chopped flat-leaf parsley, for garnish
Preheat the oven to 425°. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.
Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.
MAKE AHEAD The pepper-garlic puree can be refrigerated for up to 3 days. Bring to room temperature before serving.
5 red, orange or yellow bell peppers
4 garlic cloves, unpeeled
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Four 3/4-inch-thick slices of rustic or sourdough boule (12 ounces), cut in half on the diagonal and toasted
Finely chopped flat-leaf parsley, for garnish
Preheat the oven to 425°. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.
Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.
MAKE AHEAD The pepper-garlic puree can be refrigerated for up to 3 days. Bring to room temperature before serving.
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