Serves: 10+
Ingredients
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1
Baguette, sliced on a bias, 1/4″
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2
Tomatoes, rough chopped
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2
Cloves garlic, minced
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1
teaspoon Pimenton d’espelette
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1
teaspoon Smoked Spanish paprika
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1
Shallot, minced
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2
tablespoons Extra virgin olive oil
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1
Jar of Basque peppers
Directions
- Heat the olive oil over medium high Heath in a small pot. Add the shallots, stirring, until softened. Stir in the garlic.
- Add the tomatoes, paprika, and espelette. Bring to a simmer, reduce heat to low. Cook low and slow, stirring periodically until reduced to a thick tomato jam.
- Spread the tomato jam on your bread slices and broil until the edges have darkened almost to black.
- Skewer one basque pepper per crostini, in an s-shape, and insert the skewers into the crostini at an angle. Plate.