Roasted Pepper and Garlic Puree Toasts

1. 1

   Preheat the oven to 425.

2. 2

   On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt.

3. 3

   Roast for about 30 minutes, until softened and browned in spots.

4. 4

   Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.

5. 5

   Peel, stem and seed the peppers.

6. 6

   In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth.

7. 7

   With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated.

8. 8

   Season the puree with salt.

9. 9

   Spread the pepper puree on the toasts, garnish with parsley and serve.

No additional tips available.