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
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
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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.
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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.
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Serve warm topped with about 1/2 teaspoon of red pepper rouille and a basil leaf.
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