Bell Pepper Crostini

From Realsimple.com
Using any of our bell pepper varieties, any color, and garlic and herbs.

2 bell peppers
2 heads or bulbs of garlic
3 T olive oil
Salt and pepper
24 baguette slices
4 oz cream cheese, room temperature
½ cup crumbled Feta cheese
1 T chopped fresh herbs (suggested:  cilantro, parsley, basil, and/or dill)

Heat broiler.  Broil the peppers until charred, turning occasionally, about 10 minutes.  Wrap each pepper in a paper towel; let cool.  Use the paper towels to slide off the skins.  Remove the seeds and cut the peppers into strips.

Heat oven to 400 degrees.  Slice ½ inch off the top of each head of garlic and place the garlic on a sheet of foil.  Drizzle with 1 T of the oil and season with 1/8 teaspoon salt and pepper; wrap tightly.  Roast until tender, 45 -55 minutes.  Squeeze the cloves from their skins.

Meanwhile, place the baguette slices on a baking sheet and brush with the remaining 2 T of oil.  Bake until golden brown, 6 – 8 minutes.

In a small bowl, mix the  cream cheese and Feta.  Top the baguette slices with the cheese mixture, garlic cloves, peppers and herbs.

 

Squash Salsa

Olive oil
1 medium zucchini, diced
1 medium “summer squash,” aka yellow squash, diced
1 bell pepper, diced
½ small red onion, chopped
salt and pepper
3 T red wine vinegar
1 T chopped parsley and/or basil

Heat 1 T oil in a skillet over medium-high.  Add the veggies and salt and pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes.  Transfer to a plate and refrigerate until cool.

In a medium bowl, toss the cooled veggies with the vinegar, herbs and 2 T oil.

Suggestion…..Serve with pan-fried fish:
Heat oil in a skillet over medium-high.  Season catfish (example) with salt and pepper and cook until opaque throughout, 2 to 3 minutes per side.  Serve with the salsa.