Red Bell Pepper Crostini
Recipe from executive chef David Holben, Toscana, Dallas.
olive oil for brushing on peppers
2 red bell peppers
1 teaspoon fresh chopped thyme
2 tablespoons pure olive oil
salt and pepper to taste
8 slices French bread, 1/2 inch thick
1 clove garlic, peeled
6 sprigs fresh thyme
Brush olive oil on peppers and place on a sheet pan under broiler and cook for a few minutes, until somewhat black and blistered, turning frequently. Put in a bowl and cover with plastic wrap for 10 minutes. Uncover and remove skin, core, and seeds. Cut into strips 1/4 inch wide and toss with chopped thyme, olive oil, and salt and pepper.
While shrimp and zucchini are broiling, rub slices of French bread with garlic clove and toast until crisp. To serve, place 2 pieces of bread on a plate, top with peppers, and arrange a skewer of shrimp alongside. Garnish with sprigs of thyme. Serves 4.