Want to peel peppers effortlessly and without water? Make this creamy pâté with robiola, perfect for your summer crostini!
Imagine the intense scent of summer in a small bowl, ready to be spread on slices of freshly toasted rustic bread. This pepper and robiola pâté is exactly that: a concentration of Mediterranean flavors that captivates from the first bite.
- Red peppers 2
- Yellow pepper 1
- Robiola 200 gr
- Almonds 50 gr
- Pine nuts 20 g
- Smoked paprika 1 teaspoon
- 4 slices of homemade bread
- 1 clove of garlic
- Extra virgin olive oil (EVO)
- Fine salt
- Black pepper
- Fresh basil leaves for decoration
- Preheat the oven to 220°C (425°F). Wash the peppers thoroughly, pat them dry with a cloth, and place them whole on a baking sheet lined with parchment paper. Bake in the upper third of the oven for about 30 minutes, turning occasionally. The skin should be almost completely black and charred, a sign that the flesh is soft. Remove the peppers from the oven and, while still piping hot, place them in a plastic food bag (alternatively, use a bowl sealed with plastic wrap). Let them rest like this for 15 minutes: the moisture and steam created inside will allow the skins to peel off easily.
- Remove the peppers from the bag, discard the burned skin, stem, and all the internal seeds along with the white membranes. If necessary, wipe the flesh with paper towels; avoid rinsing it under water to preserve the delicious smoky aroma. Cut the pepper flesh into chunks and transfer it directly to the blender or immersion blender.
- Add the robiola, smoked paprika (or a pinch of chili pepper), a tablespoon of extra virgin olive oil, a pinch of salt, and black pepper. Blend everything on high speed until smooth, then add the almonds and pine nuts (or just the almonds, if you prefer). Blend for a few more seconds until smooth and creamy. Taste the pâté and adjust the seasoning with salt or paprika to taste. Transfer the cream to a small bowl and refrigerate for at least 30 minutes.
- Toast the bread slices on a hot griddle or in a toaster until golden brown and crispy on both sides. Peel the garlic clove and rub it vigorously over the surface of the still-warm bread to release its full aroma. Spread a generous amount of the pepper and robiola pâté over your garlic crostini. Garnish each slice with a few fresh basil leaves, serve immediately, and enjoy this explosion of flavors!
The magic of this recipe comes from the sweetness of the pulp combined with an irresistible smoky note. We start with the classic whole oven-roasted vegetables, the true undisputed stars of so many fragrant and colorful dishes we love to bring to the table.
Unlike a traditional pureed vegetable sauce, the addition of fresh cheese creates a rich, enveloping texture. This pepper and robiola mousse is ideal for outdoor buffets, but it's so versatile you can even use it to stir in a delicious last-minute pasta dish.
Creating the perfect appetizer at home is now easy. While your pepper pâté for crostini is firming in the refrigerator, you can enrich the platter with a flavorful black olive spread or a few tantalizing appetizers prepared in a delicate sweet and sour version.
Don't worry about removing the charred skin: thanks to our foolproof steam trick, it'll be a breeze. Put on your apron and discover the steps to make this fabulous roasted pepper spread with a gourmet flavor!
Doses & Ingredients
- Low difficulty
- Very low cost
- Extra virgin olive oil (EVO) to taste
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for decoration - to taste
- Baking paper / Knife / Kitchen mixer / Cast iron griddle / Plastic bag / Baking tray.
How to Make Pepper and Robiola Pâté
- 1. Preheat the oven to 220°C (425°F). Wash the peppers thoroughly, pat them dry with a cloth, and place them whole on a baking sheet lined with parchment paper. Bake in the upper third of the oven for about 30 minutes, turning occasionally. The skin should be almost completely black and charred, a sign that the flesh is soft. Remove the peppers from the oven and, while still piping hot, place them in a plastic food bag (alternatively, use a bowl sealed with plastic wrap). Let them rest like this for 15 minutes: the moisture and steam created inside will allow the skins to peel off easily.
- 2 Remove the peppers from the bag, discard the burned skin, stem, and all the internal seeds along with the white membranes. If necessary, wipe the flesh with paper towels; avoid rinsing it under water to preserve the delicious smoky aroma. Cut the pepper flesh into chunks and transfer it directly to the blender or immersion blender.
- 3 Add the robiola, smoked paprika (or a pinch of chili pepper), a tablespoon of extra virgin olive oil, a pinch of salt, and black pepper. Blend everything on high speed until smooth, then add the almonds and pine nuts (or just the almonds, if you prefer). Blend for a few more seconds until smooth and creamy. Taste the pâté and adjust the seasoning with salt or paprika to taste. Transfer the cream to a small bowl and refrigerate for at least 30 minutes.
