Grilled Pepper Crostini

You can use red, yellow or orange peppers here, or a combination for a beautiful and inviting summer appetizer platter.  A Tangerine Paloma cocktail is the perfect sunny accompaniment.

Makes 24 crostini


  • 2 red bell peppers
  • 1/4 cup plus 2 teaspoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons chopped black olives, like kalamata
  • 1 teaspoon Sriracha sauce, or to taste
  • Kosher or coarse salt and freshly ground black pepper to taste
  • 24 slices of baguette
  • 2 tablespoons unsalted butter, softened
  • 1 cup roughly chopped baby arugula
  • 2 tablespoons whole parsley leaves
  • 2 tablespoons whole chervil leaves (optional)
  • 2 teaspoons fresh lemon juice


  1. Cut the bell peppers into 2-inch pieces, and discard the stems and any seeds.
  2. In a large container or zipper top bag, combine the lemon juice, 1/4 cup olive oil, shallots, thyme, black olives, Sriracha and salt and pepper. Add the peppers to the marinade and toss well. Cover and marinate at room temperature for 2 hours, or cover and marinate for 6 to 12 hours in the refrigerator.
  3. Lightly spread each of the baguette slices with butter. Sprinkle lightly with salt.
  4. Heat the grill to medium (you can also use a grill pan or a panini press). Grill the peppers for 4 or 5 minutes on each side, until nicely browned and tender (use a vegetable grill rack if you have one, to prevent losing any of the peppers to the flames). Remove to a plate.
  5. Place the bread slices butter-side down on the grill and grill for 1 minute until lightly browned. Place the grilled bread on a serving platter.
  6. Place the arugula, parsley, and chervil (if using) in a medium bowl. Drizzle over the remaining 2 teaspoons olive oil and the lemon juice, season with salt and pepper, and toss. Place a piece of pepper on each piece of grilled bread. Place a tiny mound of the salad on top of each pepper-covered crostini. Serve.
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