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Roasted Peppers & Golden Raisins with Pine Nuts

Roasted Peppers & Golden Raisins with Pine Nuts


  • 28 oz Whole Fire Roasted Red Pepper, drained and cut into ¼” strips
  • ¾ cups Extra Virgin Olive Oil
  • 6 oz Golden Raisins
  • 2 tbsp Fresh Italian Parsley
  • ½ tsp Kosher Salt
  • ¼ tsp Crushed Red Pepper
  • 2 oz Pine Nuts
  • ½ French Baguette, partially baked


  1. Heat oven to 350F.
  2. Place pine nuts in a small pan or pie tin and roast until golden brown.
  3. Thinly slice the baguette and brush with olive oil. Toast in the oven or on the grill until golden brown. Should have 10-12 slices.
  4. Mix pepper strips in mixing bowl with ½ cup olive oil, golden raisins, salt, crushed red pepper, garlic, and chopped parsley.
  5. Let marinate together for at least an hour. Taste for salt and pepper and adjust if necessary.
  6. To serve, mound high in the center of an entrée size plate. Arrange the crostini’s around the roasted peppers. Sprinkle serve with a cocktail fork or small tongs top. Place peppers on crostini’s to eat.

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