Introduction: Deconstructed Salsa Crostini With Roasted Chili
Do you like flavorful finger-food? This is a perfect recipe for those who enjoy slicing and crafting a gorgeous, delicious, and healthy snack.
What you will need:
2 large green chilies
2 ripe avocados
1 heirloom tomato
1 orange pepper
1 red pepper
1 red onion
2 cloves of garlic
salt of choice
The lazy persons gist: Get a crispy carb, plop some avo/tomato guac, then some colorful pepper/onion/lime salsa, then top with a slice of roasted pepper and a cilantro sprig. If you like a little more food foreplay then keep reading...
Step 1: Roast Chilis!
Toss two (or more if small red ones) chilies in the oven for about 18 minutes (flip after 8) on broil until mostly blackened. Remove from oven and put in a container with lid for 10 minutes to self steam (cold water or a brown bag does the trick too). Skin will peel right off. Then slice or chop.
Step 2: Make (or Buy) Crostini
I used sourdough triangles brushed with garlic oil. Use whatever bread you want, but the garlic oil is key!
.3 loaf thinly sliced bread (triangles are more fun to eat)
2 cloves of garlic chopped and sauteed for 2 minutes in:
3T (approx.) olive oil
dried chili to dust the crostini (optional)
Now that the oven is already hot from the peppers, lower to 375 and bake for about 10 minutes or until crisp.
Step 3: Prep Veggies
You can do this during any downtime, a fun date recipe because there is plenty to chop and get creative with. Cut everything up and mix a little salsa with the orange and yellow peppers, 1/4 of the onion, and the squirt of 1/2 lime.
Step 4: Build Your Masterpiece
I'm not sure which is more fun, slicing all the colorful food or pretending you are a sushi chef and manipulating all the small pieces. I put a roasted chili slice first, then avo/tomato, then topped with peppers/onions, and finished with cinatro sprig. Do this however you want, top with salt, and enjoy!