Yum Yum Yum! We decided to grill up some beautiful steaks the other day and I couldn't think of a better appetizer then a crostini topped with my favorite ingredients. I made my own batch of roasted red peppers so if you decide to go all out, please allow yourself some extra time (20-30 minutes).
Below you will find the recipe.
Start by making tzatziki. You will be able to refrigerate the sauce while your peppers are cooking.
Tzatziki Sauce:
-1 (8 ounce) container of plain Greek yogurt
-1/4 of a cucumber- peeled, seeded and diced
-1 tablespoon of olive oil
-1 teaspoon of fresh lemon juice
-salt and pepper to taste
-1 1/2 teaspoon chopped fresh dill
-1 clove of garlic, minced
In a bowl or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Mix/blend until well combined. Transfer to dish and refrigerate (at least 1 hour for best taste).
Roasted Red Peppers:
-1 large red pepper, seeds removed
-1 tablespoon of olive oil
Preheat the oven to 450 degrees. Cut the pepper into four large sections and place on a sheet pan (skin side up) and place in the oven for 30 minutes, until the skins are completely wrinkled and peppers are charred. Remove from the pan and place peppers in a paper bag. Set aside for 20 minutes, or until the peppers are cool enough to handle.
Remove the peels and place the peppers in a bowl with the oil along with any juices that have collected from the pan.
I spread the tzatziki on the crostini bread, placed thin slices of roasted red peppers, an avocado slice (lightly salted), and garnished the top with some fresh feta cheese.
Truthfully, it tasted really good. The flavors meshed well together and it only took 20 minutes for the plate to be cleared:)
