I am totally in love with tiny sweet little bell peppers.
I like bell peppers in general, but the little ones are just too cute – and incredibly sweet.
Particularly when roasted…
Other than simply devouring a pound or two on their own, I though carefully of how I could pair that natural bright sweetness with a little extra tang and creaminess.
Thus, this bruschetta spread, of sorts, was created.
Spicy Sweet Pepper Cashew Bruschetta
6-7 mini sweet bell peppers
3/4 cup raw cashews
3/4 cup extra virgin olive oil
juice of 1 lemon
2 Tbs. fresh basil, chopped
1/4 tsp. sea salt
1/8 tsp. black pepper
1/8 tsp. red pepper flakes
Preheat the oven to 500 degrees.
Roast the peppers on a sheet of aluminum foil for about 10 minutes, until the skin begins to bubble.
Once cool enough to handle, remove the stems and seeds and place in the food processor, along with the remaining ingredients.
Process until somewhere between smooth and chunky.
Enjoy over toasted bread, pasta, roasted veggies, grilled meat or tofu…or just on a spoon!