Oliveandroastedpeppercrostini Recipes

ROASTED PEPPER CROSTINI

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

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.

OLIVE ROSEMARY CROSTINI

Steps:

• Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

CROSTINI WITH OLIVE AND RAISIN TAPENADE

Steps:

• Put the raisins, fennel seeds and 1/4 cup water in a small saucepan and bring to a simmer. Remove from the heat, cover and let stand for 5 minutes.
• Put the olives, orange juice, garlic and 1/3 cup of the oil in a food processor and pulse until coarsely chopped. Add the raisin mixture and pulse 4 or 5 times to combine. If the mixture seems dry, add the remaining olive oil; season with salt and pepper. Spoon onto the toasted baguette slices and top with a few turns of black pepper or a pinch of red pepper flakes if using.

OLIVE CROSTINI

Steps:

• Set oven control to broil. Place bread on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat 30 to 60 seconds or until lightly toasted.
• Mix olives and cheese; spread on bread. Broil 1 to 2 minutes or until cheese is warm.

OLIVE-CHEESE CROSTINI

Steps:

• In a bowl combine all ingredients (I would suggest to cover and chill a couple of hours minimum to blend the flavors).
• Top each bread slice evenly with mixture.
• Arrange on baking sheets.
• Broil with the oven door partially opened for 3-4 minutes until bubble and golden.
• Delicious!

MIXED OLIVE CROSTINI

Steps:

• In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.

CROSTINI WITH OLIVE RELISH

Steps:

• With a sharp knife, slice away peel and pith of lemon. Cut flesh into segments; roughly chop and transfer to a medium bowl. Add olives, red onion, celery, sugar, olive oil, and parsley. Season with salt and pepper and stir to combine. To serve, divide relish among crostini.