Montaditos De Pimientos Con Alioli


Photo: Desiree Mellon

Tags:

Spain
Spanish
Mediterranean
appetizers
tapas
European

Yield:

8.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

4 yellow peppers
4 red peppers
2 tablespoons olive oil - (to 3)
1 teaspoon salt
1 crusty baguette
1 cup mayonnaise see * Note
4 garlic cloves - (to 6) pressed

Preparation

1
* Note: You can use a commercial or homemade mayonnaise, but, if using a commercial mayonnaise, add an additional 1/4 cup extra virgin olive oil.
2
Cut peppers in half, remove hearts and stems, wash and seed. Slice lengthwise into 1-inch squares. Place peppers on baking sheet, brush with 2 to 3 tablespoons olive oil and sprinkle with salt. Bake at 275 degrees until soft, 45 minutes to 1 hour. Remove from oven and allow to cool.
3
To make alioli, whisk together mayonnaise, pressed garlic and olive oil, if using.
4
Slice baguette diagonally into 18 to 20 (1/4-inch) slices. Toast bread in 375 degree oven on baking sheet for 5 minutes. Spread ailioli on toasted baguette. Top with three slices of peppers, alternating colors. Serve.
5
This recipe yields 6 to 8 servings.

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