Crostini with cruschi pepper cream

Gently wipe the Peperoni cruschi with a damp cloth to remove any dust. Carefully remove the stems and any seeds from the Peperoni cruschi, being careful not to break them.

In a large, heavy-bottomed pan, heat the Extra-virgin olive oil over medium-low heat with the peeled Garlic clove until fragrant, about 2 minutes. Remove and discard the Garlic clove.

Increase the heat to medium. Add the prepared Peperoni cruschi to the infused Extra-virgin olive oil, frying them very quickly for only a few seconds on each side until they become crispy and bright red. Be careful not to burn them, as they can turn bitter quickly. Remove the crispy Peperoni cruschi from the pan and place them on a plate lined with paper towels to drain excess oil.