Montaditos De Pimientos Con Alioli

Photo: Desiree Mellon

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

* 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.

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.

To make alioli, whisk together mayonnaise, pressed garlic and olive oil, if using.

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.

This recipe yields 6 to 8 servings.