Crostini with Leeks and Sweet Peppers

1  1/2 tablespoons olive oil
2 leeks (about 2/3 pound) sliced into 1/4-inch-thick rounds
1 large sweet red pepper, cut into small diamonds
1/2 cup Greek olives, pitted and chopped
3-4 tablespoons vinaigrette
salt and pepper to taste
sourdough bread, thinly sliced and toasted

Heat olive oil in skillet over medium heat.  Add leeks; cook 3-5 minutes.  Add sweet pepper; cook, stirring until mostly tender, 3-5 minutes.  Add olives and vinaigrette; cool.  Season with salt and pepper.  Serve at room temperature on toasted bread.  Makes 2-3 cups leek mixture.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


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