Relish the flavors of summer all year.
The Culinary Institute of America has a great recipe for Roasted Red Pepper & Apricot relish, delicious for crostini and great to be enjoyed now and later.
Here in the Carolinas, we have fresh peaches in season now and I'd substitute those for apricots to take advantage of local farm offerings.
You can find this recipe and more from the CIA cookbook, Vegetables (2007, Lebhar Friedman).
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