This roasted mini pepper crostini with olives and caramelized onions is the perfect party appetizer!
Make ahead, serve at room temp, easy!
This recipe is brought to you in partnership withThe California Olive Committee.
Elise Bauer
That’s the problem with appetizers, right?
If they’re good, only half of them make it to your guests!
Every bite yields a crunchy, juicy flavor explosion!
Elise Bauer
The olives are also like spongesthey absorb flavor from peppers, tomatoes, and capers during the cooking process.
Why California Ripe Olives?
Forgive me for being just a little proud of my home state.
Elise Bauer
The answer is quality.
Olives trees are particularly well-suited for the Mediterranean climate of California.
In fact, California produces 95% of the olives grown in the United States.
Elise Bauer
Most of the ripe olive farms are owned and operated byfamilies who have been farming the olives for generations.
When it comes to processing the olives, every step is regulated by the USDA to ensure quality.
This appetizer is best served at room temperature.
Elise Bauer
Spread the baguette slices in a single layer on a baking sheet.
Place on the top rack of the oven and toast in the oven for 4 minutes.
Remove from oven and let cool to room temp.
Elise Bauer
Place the thinly sliced onions in a 9x13-inch baking dish and toss with 2 tablespoons of olive oil.
Spread the onions out over the bottom of the pan.
Sprinkle with 1 tablespoon balsamic vinegar and 1/4 teaspoon of salt.
Elise Bauer
Pour 1 cup of water or stock onto the onions in the baking dish.
Cut the peppers in half lengthwise through the stem.
Pull out and discard the seeds.
Elise Bauer
Set pepper halves on top of the sliced onions in the baking pan, hollow side facing up.
Sprinkle 3 to 4 capers inside each pepper half.
Distribute the olive halves and cherry tomato halves among the pepper cavities.
Elise Bauer
Place a few thyme sprigs among the peppers.
Drizzle the peppers with the remaining 1 tablespoon of olive oil.
Cover the pan with aluminum foil.
Elise Bauer
If the bottom of the pan becomes dry at any time, pour in a little more water.
Remove the pan from the oven and remove the thyme sprigs.
Move one of the peppers aside in the roasting dish to reveal the caramelized onions below.
Elise Bauer
Place a forkful of onions on a toasted bread slice.
Top with the pepper.
Repeat until all of the crostini have been topped with peppers.
Elise Bauer
Serve warm or at room temperature.
Garnish the platter with a few sprigs of fresh thyme.
