Cheesy Roasted Red Pepper Crostini Recipes

ROASTED PEPPER TOMATO CROSTINI

Roasted Pepper Tomato Crostini image

Looking for an Italian appetizer? Then check out roasted pepper-tomato crostini - a crispy and cheesy snack to make-ahead of time when entertaining!

Provided by Betty Crocker Kitchens

Categories Snack

Time 25m

Yield 18

Number Of Ingredients 7

Ingredients

18 slices Italian bread, 1/2 inch thick
2 large tomatoes, diced (2 cups)
1/4 cup chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1 jar (7 ounces) roasted red bell peppers, drained and chopped
1/3 cup shredded mozzarella cheese

Steps:

Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

Nutrition Facts : Calories 65, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetize, Sodium 160 mg

ROASTED RED PEPPER PESTO CROSTINI

Roasted Red Pepper Pesto Crostini image

Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.

Provided by little_wing

Categories < 30 Mins

Time 25m

Yield 24 crostini

Number Of Ingredients 12

Ingredients

1 baguette, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled
2 roasted red peppers, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper, to taste
4 ounces goat cheese

Steps:

Preheat an oven to 350°F.
Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
Lightly toast both sides of bread in oven.
While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
Place the crostini in a single layer on a baking sheet.
Spread about 2 teaspoons of the goat cheese on each crostini.
Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
Sprinkle with the remaining 1 Tbs. parsley.

Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4

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