Olive And Roasted Pepper Crostini Recipes

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ROASTED PEPPER CROSTINI



Roasted Pepper Crostini image

So simple, yet so delicious. This three-ingredient appetizer features a variety of peppers blackened on the grill, drenched in olive oil, and served over toasty grilled bread. Perfect as a camping appetizer, or make it in mass quantities for that big barbecue you have planned this summer.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 5

Peppers - a variety ranging from sweet to slightly spicy (depending on tastes - 6 large, 8 medium, or 12 small (or a mix))
1/3 cup olive oil + 2 tablespoons more for brushing bread
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 loaf rustic country-style bread (cut into 1/2-inch thick slices)

Steps:

  • Seed and core pepper. Cut into 1 1/2-inch wide strips. Place in a large bowl and drizzle in 1/3 cup olive oil. Toss until well-coated. Add the salt and pepper; toss again.
  • Heat a grill to medium, about 375 degrees Fahrenheit. Move peppers from bowl to grill, reserving remaining olive oil in the bowl. Cook peppers until blistered on one side and beginning to blacken around the edges; carefully flip with tongs and cook until the other side is blistered and the peppers are soft - about 20 minutes total. Transfer peppers back to the bowl with the oil. Toss and cover with foil until ready to serve.
  • Brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill bread until toasted on the edges and warmed through, 1-2 minutes per side. Set toasts on a board or plate and top with peppers. Drizzle with remaining olive oil from the bowl. Serve.

OLIVE AND ROASTED PEPPER CROSTINI



Olive and Roasted Pepper Crostini image

Based on a recipe from Jill Sklar's and Annabel Cohen's book, Eating for Acid Reflux. They say in its intro, "An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini." I haven't tried this yet.

Provided by mersaydees

Categories     European

Time 25m

Yield 30-40 crostini rounds

Number Of Ingredients 7

1 French baguettes or 1 whole grain baguette
1/2 cup extra virgin olive oil
1 cup kalamata olive, pitted and chopped
2 red bell peppers or 2 yellow bell peppers, roasted
1 cup asiago cheese, shredded
fresh parsley, chopped (garnish)
1 bunch basil leaves (garnish)

Steps:

  • Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
  • Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
  • Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
  • Garnish with fresh basil leaves.

SWEET PEPPER CROSTINI



Sweet Pepper Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 17m

Yield 6 servings

Number Of Ingredients 4

6 slices baguette (1/2-inch-thick)
2 tablespoons olive oil
1/2 to 3/4 cup roasted red bell pepper strips
1/3 to 1/2 cup grated smoked mozzarella or fontina

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 197 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

TUNA AND ROASTED PEPPER CROSTINI



Tuna and Roasted Pepper Crostini image

Categories     Food Processor     Fish     Pepper     Cocktail Party     Quick & Easy     Mayonnaise     Tuna     Bell Pepper     Winter     Capers     Gourmet

Yield Makes 24 crostini, serving 12

Number Of Ingredients 11

24 1/4-inch-thick diagonal slices cut from a long thin loaf of Italian or French bread
For tuna spread
a 6-ounce can Italian tuna packed in olive oil such as Progresso, not drained
3 flat anchovy fillets
1 garlic clove, minced and mashed to a paste with a pinch salt
1 teaspoon drained capers
4 teaspoons fresh lemon juice
2 tablespoons mayonnaise
red bell peppers
1 tablespoon drained capers
freshly ground black pepper

Steps:

  • Preheat oven to 350°F.
  • On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
  • Make tuna spread:
  • In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
  • Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.

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