Roasted Mini Peppers with Tuscan Herb Toasted Panko and 12-Year-Aged Balsamic
This appetizer will satisfy your desire for something with crunch in a healthier way than chips!
Roasting the peppers in Tuscan herb oil gives helps infuse them with flavor as they soften, and the seasoned, toasted panic is simply perfection. Drizzled with our sweet, syrupy 12-year-aged balsamic, this appetizer is sure to impress.
For more recipes featuring our Tuscan herb olive oil, see the recipe roundup.
Check out this recipe roundup for more recipes featuring our 12-year aged condimento tradizionale balsamic.
Roasted Mini Peppers with Tuscan Herb Toasted Panko and 12-Year-Aged Balsamic
This appetizer will satisfy your desire for something with crunch in a healthier way than chips! Roasting the peppers in Tuscan herb oil gives helps infuse them with flavor as they soften, and the seasoned, toasted panic is simply perfection. Drizzled with our sweet, syrupy 12-year-aged balsamic, this appetizer is sure to impress. Inspired by Bobby Flay Fit. Serves 8 to 10.
Ingredients
Peppers:
- About 10 to 12 mini sweet peppers halved lengthwise and seeded
- 1 Tbsp Sigona’s Tuscan herb olive oil
Panko:
- 2 Tbsp Sigona’s Tuscan herb olive oil
- 1 to 2 cloves garlic minced
- 1/2 cup panko gluten-free or regular
- Salt and pepper to taste
Topping:
- Sigona’s 12-year aged condimento tradizionale balsamic
- Chopped fresh basil
Instructions
- Preheat oven to 425ºF.
- Toss the prepared peppers in a bowl with one tablespoon olive oil then spread out in an even layer, cut-side up, on a foil-lined baking sheet. Roast for 7 to 10 mins or until they’re softened yet maintain their shape. The bottom sides will have browned a bit. Transfer to a serving tray, cut-side up, and set aside.
- Heat 2 tablespoons olive oil in a medium skillet over medium to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds, then add the panko, salt and pepper. Toast, stirring constantly, until golden brown, about 2 to 3 minutes, being careful that it doesn’t burn. Check seasoning, adjust as necessary. Transfer to a bowl or plate and set aside.
- Add a spoonful of the toasted panko to the bowl of each pepper half on the serving tray. Just before serving, drizzle the dish with a couple tablespoons of balsamic and sprinkle with chopped basil.
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