Roasted Pepper Antipasto

By • August 30, 2010 • 5 Comments

6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I don't eat bell peppers. Ever. However, I started making these peppers years ago to fill out the antipasti offerings. Pretty color, pretty tasty (even for me, a pepper-hater) and pretty easy. Serve with the best loaf of crusty Italian bread you can find. - MrsWheelbarrowMrsWheelbarrow

Food52 Review: Silken textured, deeply flavored and easy to put together, this pretty dish makes a lovely addition to a larger antipasto platter or a satisfying partner for a glass of wine and some crusty bread. Two things to be careful about when making this dish: (1) Don’t over-roast the red peppers; you want them to be cooked, yet still firm as the marinating process will continue to soften the texture, and (2) avoid over-salting; the anchovies will add a fair amount of salt to this dish; I recommend allowing the components to marinate, tasting and adjusting the seasoning right before serving. I found this to be especially delicious with slices of fresh Buffalo mozzarella. - Rhonda35The Editors

Serves 8

  • 6 red bell peppers
  • 4 garlic cloves. minced
  • 1 jar excellent Italian anchovies
  • 1/4 cup Chopped Italian Parlsley
  • 1/4 cup Fresh basil, cut in a chiffonade
  • Salt and pepper
  • Excellent olive oil
  • Excellent balsamic vinegar
  1. Roast the peppers: Either broil, grill or hold over the gas flame until the entire skin is blackened and blistered. Place the blackened pepper in a brown paper bag and close up to steam them.
  2. Wait about 15 minutes to cool the peppers, then tear open the bag and peel the peppers, removing seeds and ribs. I use the bag to catch all the detritus and contain the mess.
  3. Cut the peppers into strips about 1" wide.
  4. In a beautiful serving dish, layer peppers, garlic. anchovies, herbs, salt and pepper, pouring some olive oil and balsamic over the top.
  5. Allow to marinate for an hour or more. Serve at room temperature.

Tags: can be made ahead

💬 View Comments ()

Comments (5) Questions (0)

Default-small
Default-small
Ed83541d-859c-43d6-90ad-1f8163d7cde5.532719_3658538260807_1195156242_32905581_1657496368_n_2

over 4 years ago Rhonda35

Mrs. Wheelbarrow, I know I wrote a review and testing notes above, but I want to reiterate that these are just delicious. What a very easy, very sophisticated little dish! And, I bet, if you wanted to be really, really lazy or if red peppers were just too darn expensive, you could cheat with a good quality jar of roasted red peppers...but, shhhhh, don't tell anybody that I said that!!

B1ff7c6d-1bd4-41c2-a1a7-c1080efe383f.cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

So funny, Rhonda, I used to make it with the peppers from jars. Haha! Then, I went to a class with Marcella Hazan (decades ago) and learned how to roast the peppers and this recipe is the result.

B701d97f-9e39-4bc1-a0d3-3c3e25966e04.massimo's_deck_reflection_10_27_13

almost 5 years ago lapadia

Love it!

E7de47cd-9d33-416b-84d2-56b51801a7d6.christine-28_small(1)

almost 5 years ago cheese1227

I love your "excellent" requirements here! My French friend makes a very similiar dish and the plate is alway emptied in seconds.

B1ff7c6d-1bd4-41c2-a1a7-c1080efe383f.cathybarrow_allrecipes_%c2%a9_2014

almost 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

It's so important to make simple foods like this with the very best ingredients, don't you think?