confit-of-roasted-red-bell-peppers-4740.jpg

Confit of Roasted Red Bell Peppers

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by: Chef Mimi






If you love roasted red bell peppers, you'll love this appetizer, paired with cheese, bread, and olives!




ingredients

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serves: 24

2 ounce – 16 jars roasted red bell peppers, whole or in pieces

2 tablespoons olive oil

1 teaspoon salt

2 large cloves garlic, thinly sliced

Few grindings black pepper

Olive oil

Crostini

Nutrition Facts
Confit of Roasted Red Bell Peppers

Servings Per Recipe: 24

Amount per Serving

Calories: 55

  • Total Fat: 3.6 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 102.3 mg
  • Total Carbs: 4.9 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 3.3 g
  • Protein: 0.8 g
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preparation

confit-of-roasted-red-bell-peppers-4740.jpg 1.  Preheat the oven to 300 degrees farenheit. Drain the roasted red bell peppers well in a colander, then lay them on paper towels and blot them dry.

2.  Place the peppers in a jar of a food processor. Add 2 tablespoons of olive oil and the salt, and blend, but not until it’s smooth – we’re not making baby food. It shouldn’t be chunky, but there should be some texture to the mixture.

3.  This recipe makes about 6 cups of confit, so choose what size baking dishes to use. I used two smaller heat-proof dishes so I could freeze one while serving the confit in the other. (But I’d personally use only one dish fairly shallow dish if I was expecting extra folks over.)

4.  Place the baking dishes on a jelly-roll baking pan. Pour the red bell pepper mixture into your baking dishes. Divide the sliced garlic between the dishes, and top with a few grindings of black pepper. Then carefully pour olive oil onto the red bell pepper mixture until it covers it by at least 1/4 inch.

5.  Cover the dishes tightly with foil. Place in the oven and cook for exactly one hour. Turn off the oven and remove the foil, but leave the baking dishes in the oven to cool slightly, for about 30 minutes. Then remove them from the oven to continue cooling.

6.  If you’re having the confit right away, serve warm, with a little serving spoon. If not, let it completely cool, cover again with foil, and refrigerate.

7.  Serve the confit with hearty seedy crackers, pita breads, or crostini, as part of an hors d’oeuvres platter. I served mine as is, but it’s also fabulous paired with cheese – especially a creamy goat cheese.

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