Recipe - Crostini W Roasted Red Pepper Spread

Grant, Hwwk11b
12 ounce French Bread Baguette
One half cup Olive oil
2 tablespoon Basil, fresh, fine snipped
One half teaspoon Garlic powder
One half teaspoon LemonPepper seasoning
1 small Onion, finely chopped
1 tablespoon Olive oil
15 ounce Roasted red peppers, drained
(in 7 One half ounce jars)
7 One half ounce Tomatoes, canned, cut up
1 teaspoon Fennel seed, crushed
One half teaspoon Sugar

Cut French bread into 1/4" slices. Place in a single layer on baking
sheets. Set aside. Combine One half C olive oil, basil, garlic powder and lemon
pepper . Brush on one side of each slice of bread. Broil bread 34" from
heat for about 2 minutes or till toasted. Turn bread slices over and broil
12 minutes more or till toasted. Repeat w/remaining slices. Cool, store in
a plastic bag. Cook onion in 1 Tbl. olive oil in skillet till tneder but
not brown. Add drained red peppers and UNdrained tomatoes, fennel seed,
sugar and One fourth tsp. each salt and pepper. Bring to boiling, simmer,
uncovered for 10 minutes or until most of liquid is evaporated. Cool
slightly. Transfer to blender and process until smooth. Transfer to bowl.
Cover and chill up to four days. Led red pepper stand at room temperature
30 minutes. Spread on toasted crostini. Formatted by T. Grant from BH&G
Holiday Appetizers. Original recipe made 30 servings. C
Posted to JEWISHFOOD digest V97 #022 by Nancy Berry nlberry@prodigy.net
on Jan 20, 1997.