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3 tablespoons minced Spanish or Portuguese pimento or roasted peppers
1 teaspoon minced garlic
12 to 16 toasted Whole Wheat ciabatta crostini, for serving
Place the reserved potato into a mortar and pestle along with the pimento and minced garlic and pound until mostly smooth. Season with the remaining 1?4 teaspoon of salt and, little by little, drizzle in the remaining 1?4 cup of olive oil. Transfer the rouille to a small serving bowl and set aside until ready to serve.
Yield: 4 to 6 servings (about 3/4 cup rouille)
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