Harvest Season Menu: Bruschetta with Red Pepper Purée and Toasted Walnuts

This easy starter also makes a wonderful lunch or light dinner, served with an arugula salad and a glass of Chianti Riserva.


| September/October 2007


Bruschetta with Red Pepper Purée and Toasted Walnuts
Serves 4 to 6

This easy starter also makes a wonderful lunch or light dinner, served with an arugula salad and a glass of Chianti Riserva. You can roast, peel and seed the peppers up to a week in advance and pack them in a jar with olive oil. Refrigerate until ready to serve, then drain oil and proceed as the recipe directs. Use leftover purée to dress up pasta, baked potatoes or sandwiches.

3 medium red bell peppers (about 1 pound total)
1/2 pound Italian country bread, sliced
1 large clove garlic
1/4 cup unflavored bread crumbs
1/4 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
1 pinch dried red pepper flakes
1/4 cup walnuts
2 tablespoons olive oil, or to taste
4 tablespoons grated Parmesan cheese
6 small, fresh thyme sprigs, or to taste

To prepare roasted peppers:

1. Preheat broiler to high.

2. Place whole peppers on foil-lined baking sheet and set 2 to 4 inches from heat. Broil 10 to 20 minutes, turning frequently until blackened all over.





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