The adorable duo behind the Poor Parker is responsible for bringing to life their local farmer’s market with one famous recipe – fresh, old-fashioned beignets. While these sweet treats may not be raw and are certainly not gluten-free, we nonetheless applaud them for these artisan baked goodies that have their local market abuzz with life again!
Rustic, artisan, accessible recipes are just what the Poor Porker are known for and we love this version of a spicy bruschetta that puts one of our secret condiment obsessions to good use. Here in LA, Mulberry Street Pizzeria, who recently introduced gluten-free pies to their line of locally-loved New York-style pizzas, offers an innocent-looking little bottle of spicy oil that should be a staple in every fire-loving foodie’s pantry! Mulberry Street Hot Oil is as simple as it is spicy: a lone chili plunged into a tall thin bottle of good olive oil, with only one preservative: ‘love’, as the label reads. We’re not sure which of the three ingredients does it, but this oil adds magic to absolutely everything, least of which a great fall snack like the recipe below.
Spicy roasted red pepper bruschetta with grilled rustic bread
2 sweet red peppers
1/2 red onion, diced
2 cloves fresh garlic
1/2 lemon, juiced
2 sprigs of fresh oregano, roughly chopped
3 sun-dried tomatoes, oil packed
1 tsp Braggs apple cider vinegar
2 Tbsp good olive oil
1/2 Tbsp Mulberry Street hot oil
sea salt and pepper to taste
1 loaf rustic Italian bread
Optional: 3 oz pork belly or 3 strips good quality thick-cut bacon, diced
Preheat oven to 375 degrees.
Place red pepper and garlic cloves on a baking sheet, and roast for 5 minutes. Remove garlic. Continue to roast red peppers until top skin is charred and separates easily from the soft red flesh. Remove skin and seeds. Reserve pan drippings to add to bruschetta if desired.
Dice roasted red peppers and roasted garlic.
If adding pork: Using a small frying pan, sauté pork belly until as crisp as desired. Set aside a tablespoon of drippings. Set bacon bits on a paper towel to absorb any excess oil and add bits and pan drippings to pepper concoction below.
In a small bowl, add diced onion, roasted red pepper, roasted garlic, apple cider vinegar, hot oil and olive oil.
Slice bread then brush it with a little olive oil.
Heat a grill pan or griddle to medium high. Place bread on the pan and toast until you see some nice grill marks.
Finish your bruschetta with lemon juice, salt and pepper to taste. Enjoy!