RECIPE: Roasted Pepper and Onion Crostini With Charred Jalapeño Cream Cheese

For the fajita blend, preheat oven to 425° F.
Toss the fajita blend with ½ tb oil, salt and pepper.
Spread on a sheet pan in a single layer and roast for 15–20 minutes, tossing once, until veggies are tender and slightly charred at the edges.
Let the veggies cool.
To make the vinaigrette, whisk together cilantro, lime juice, olive oil, and honey- season to taste with salt and pepper.
Toss the cooled veggies in the dressing.
For the charred jalapeño cream cheese, grill the jalapeños over an open flame gas burner or under a broiler until skins are blistered and blackened.
Place the charred jalapeños in a bowl and cover tightly with plastic wrap.
Let them sit for 5 minutes — the steam will help loosen the skins.
Then peel off the skins, remove the seeds if desired, and finely chop.
In a bowl, mix cream cheese, sour cream, chopped charred jalapeños, garlic powder, and smoked paprika until smooth and spreadable.
Season to taste with salt and pepper and store until use.
To assemble, spread each cracker or crostini with approximately 1 tablespoon of charred jalapeño cream cheese, then top with a generous tablespoon of the roasted and marinated veggies.
Garnish with fresh chopped cilantro.