Appetizers/ Vegetables

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.

Red Peppers Melted with Fig Balsamic Vinegar Crostini

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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.

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6 Comments

  • Reply
    Rosa's Yummy Yums
    November 13, 2013 at 6:59 am

    Beautiful still life and wonderful recipe!

    Cheers,

    Rosa

  • Reply
    La Table De Nana
    November 13, 2013 at 1:55 pm

    I pinned your "canvas" right away..
    Magnifique..
    You have created a masterpiece for the products Yelena.

  • Reply
    HEAVEN CAN WAIT
    November 13, 2013 at 11:03 pm

    Something went wrong the first time…

    Wonderful recipe, Yelena. But I would like to say something else since your post started with such an amazing still life tableau. When I first saw your still life art I had to think about the great masters who used canvas and paint. I also thought about the joy that one experiences when one looks at the paintings of Boris Kustodiev. The opulence is simply mesmerizing!

  • Reply
    Te de Ternura
    November 14, 2013 at 4:50 am

    Ohhhh… Me he quedado sin palabras YELENA!!!
    Que PRECIOSO BODEGÓN y que DELICIOSA RECETA!!!
    FELICIDADES, eres ÚNICA!!! :)))

  • Reply
    Marina
    November 17, 2013 at 6:59 pm

    I need to try this recipe, sounds delicious! Beautiful photo. Congratulations on your well done art work for the client!

  • Reply
    Meli
    November 19, 2013 at 7:05 pm

    I love the still life you created! Inspired by the Dutch artists, isn't it? I will definitely try to follow your steps in this kind of photography, congratulations!

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