Roasted Pepper On Crostini

• 1 Anaheim chile pepper*
• 1 cup water
• 1 tablespoon grated lemon rind
• 12 baguette slices
• 1/4 cup olive oil, divided
• 2 garlic cloves, minced
• 1/4 cup chopped fresh Italian parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely chopped preserved lemon**
• 1 teaspoon ground cumin

1. Broil pepper on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until pepper looks blistered. Place pepper in a heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper, and remove and discard seeds. Finely chop pepper; set aside.
2. Combine 1 cup water and lemon rind in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Drain and cool completely.
3. Arrange baguette slices on an ungreased baking sheet; brush evenly with 2 tablespoons olive oil. Bake at 400u0b0 for 6 minutes or until golden.
4. Combine chopped pepper, lemon rind, remaining olive oil, garlic, and next 4 ingredients in a small bowl. Spoon mixture evenly on baguette slices.
5. *You may substitute commercial roasted whole green chile for fresh roasted pepper.
6. **You can order a 17-ounce jar ($12) from LaVigue Fruits, 760/723-9997 or lavignefruits.com.

chile pepper, water, lemon rind, baguette slices, olive oil, garlic, fresh italian parsley, lemon juice, preserved lemon, ground cumin

Taken from www.myrecipes.com/recipe/roasted-pepper-on-crostini (may not work)