Red Peppers Melted with Fig Balsamic Vinegar Crostini

I would like to share with you my recent work made for the owners of “The Ancient Olive” stores in Florida, Jeffrey Schrader & Bryan Behling – still life composition with olive oils, vinegar, olives, exotic fruits, and Italian vegetables. This was a very exciting project and I had a great time shooting for “The Ancient Olive”. Here is one of the versions of my composition which I feel passes the true spirit of these exquisite stores.

Jeffrey and Bryan mailed me some of their products for the shooting, and I decided to make a succulent appetizer using extra virgin olive oil and fig balsamic vinegar.

Melted red peppers with black olives top crostini perfectly, but also they are a colorful marker on the antipasto platter.

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Red Peppers Melted with Fig Balsamic Vinegar Crostini

(1 votes, average: 5.00 out of 5)

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Serves: appetizer for 4 people

Ingredients

• 2-3 red peppers, seeded and thinly sliced
• 1/2 cup black olives, pitted, diced
• 3 Tbsp. extra-virgin olive oil, plus more if needed
• 1/4 cup fig balsamic vinegar, plus more if needed
• salt and freshly ground pepper
• 7-10 slices of bread for crostini

Instructions

1

In a large skillet on lowest heat, cook the peppers and olives, uncovered, with olive oil and fig balsamic vinegar until the peppers are soft, about 30-40 minutes.

2

Stir occasionally, add more olive oil and balsamic vinegar if they look dry.

3

Season with salt and pepper.

4

Spoon peppers with olives onto crostini and serve warm with fresh dill (optional).

Notes

For crostini, cut a long skinny loaf into slices about 1/3 inch thick. Toast them with butter.