Roasted Pepper Crostini
After living in the US for a,most 10 years, my husband and I left our jobs in Florida and moved to Pondicherry, India in late 2012 and have now started our own business. Its been a year filled with mixed emotions and weird, unthinkable adjustments. Being in India was a shock to my system (mind and body) initially but now after a year things are falling into place and I am aiming to restart my blog and photography in the beginning of this new year.
Pondicherry has a huge French influence and one of its side effects are awesome bakeries that make the most beautiful breads. Its a small city and one can cover the main city (where most of the stores, restaurants etc. are located) on a bicycle quiet easily…except for the summers when it gets intolerably hot.
Since the weather is tropical (not very different from Florida) there is always a lot of sunlight which is great for my photography. Pondy is a small little beach town located in the southern part of India. Small population (relatively speaking) and most of the people roam around the town on a scooter.
Talking about this recipe- its a simple appetizer that doesn’t take a lot of time, you can even make the bell pepper topping in advance and store it in the fridge and just spread it over the crostini before serving.
The roasted bell pepper gives it a nice and bold smoky flavor! I used bell pepper in three colors to make it look interesting and also I feel that the intensity of the peppers varies as per their color- so that kind of gives the flavor a subtle variation.