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Smoked Pepper Confit with Sliced Avocado and Sourdough

Yields1 ServingPrep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 4 large multicolor bell peppers (optional 1 poblano for heat)
 ½ cup Colavita Extra Virgin Olive Oil
 4 cloves of garlic sliced into thin slivers
 1 tbsp Italian seasoning
 1 avocado sliced
 Sliced sourdough bread
 Salt and pepper to taste
1

Roast your peppers on a stovetop or grill until the skin is blackened. Place in a large bowl and cover tightly with plastic wrap for about 45 minutes. Clean the peppers of skin and seeds and medium-small dice.

2

Heat olive oil on medium-low heat in a skillet. Add the peppers and cook for 2-3 minutes

3

Add the garlic, herbs, salt, and pepper and continue to cook for 10 minutes until the peppers are soft and juicy.

4

Serve immediately on toast or crackers with sliced avocado or store in a jar with a tight-fitting lid for up to a week in the refrigerator.