Roasted Pepper on Crostini

Yield: Makes 1 dozen

Ingredients

• 1  Anaheim chile pepper*
• 1  cup  water
• 1  tablespoon  grated lemon rind
• 12  baguette slices
• 1/4  cup  olive oil, divided
• 2  garlic cloves, minced
• 1/4  cup  chopped fresh Italian parsley
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  finely chopped preserved lemon**
• 1  teaspoon  ground cumin

Preparation

Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered. Place pepper in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard seeds. Finely chop pepper; set aside.

Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Drain and cool completely.

Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons olive oil. Bake at 400° for 6 minutes or until golden.

Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients in a small bowl. Spoon mixture evenly on baguette slices.

*You may substitute commercial roasted whole green chile for fresh roasted pepper.

**You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or lavignefruits.com.