Author Notes: This is one of my favorite quick appetizers for entertaining – the recipe is very simple, yet looks and tastes like an elegant bite. —FamilyStyle Food
Makes: about 15 pieces
Ingredients
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1/4
cup extra-virgin olive oil
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2
garlic cloves, thinly sliced
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1
red bell pepper, roasted and peeled
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1
tablespoon chopped fresh basil, plus additional tiny leaves for garnish
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1
teaspoon balsamic vinegar
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1/4
teaspoon cayenne pepper
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2
tablespoons fresh bread crumbs
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Salt and freshly ground black pepper
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1
pound tube prepared polenta
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2
teaspoons extra-virgin olive oil
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3
tablespoons freshly grated Parmigiano-Reggiano
Directions
- Heat the olive oil in a skillet over medium heat. Add the garlic and cook just until sizzling and fragrant, about 1 minute. Add the pepper to the oil and remove from heat; transfer pepper mixture to food processor work bowl along with basil, vinegar, cayenne and bread crumbs. Puree until smooth and season to taste with salt and pepper.
- Heat oven to 450 degrees. Slice polenta into 1/2-inch thick rounds and arrange on parchment-lined baking sheet. Drizzle 2 teaspoons oil over the rounds and sprinkle with the cheese. Bake until golden brown, 12 – 15 minutes.
- Serve warm topped with about 1/2 teaspoon of red pepper rouille and a basil leaf.