ROASTED PEPPER CROSTINI
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
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
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
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
Provided by Giada De Laurentiis
Categories appetizer
Time 17m
Yield 6 servings
Number Of Ingredients 4
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
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
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.
ROASTED RED PEPPER PESTO CROSTINI
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
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
ROASTED PEPPER TOMATO CROSTINI
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
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
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ROASTED PEPPER CROSTINI WITH BASIL OIL RECIPE — THE MOM …
From themom100.com
Cuisine ItalianCategory AppetizerServings 8Total Time 22 mins
- Preheat the broiler, and place the rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the peppers on the foil, and place the baking sheet under the broiler. As the side facing the heat bubbles and starts to blacken, after about 2 minutes, turn the pepper to the next side. After about 4 turns, and 8 minutes, the peppers should be blistered all over. Place the peppers in a bowl, (then change the heat in the oven to 425°F and place a baking sheet in the oven), cover with a dishtowel and let them steam. After about 5 minutes take off the dishtowel, and when they cool enough to handle, peel of the skin, and pull them apart so you can remove the seeds and core. Cut the peppers into pieces just the right size to fit in the crostini slices.
- While the peppers are cooling, adjust the oven to 350°F. Line a rimmed baking sheet with foil and spray with nonstick spray if you have it. Lightly spread each of the baguette slices with the butter, and season with salt and pepper. Place the bread on a baking sheet and toast for 3 minutes, until just barely firmed up. Set aside on the baking sheet.
- While you are toasting the crostini, in a mini chopper or food processor puree the basil with ¼ cup of the olive oil and salt and pepper to taste until well blended. If you don’t have a food processor just finely mince the basil and shake it with the oil in a small container.
ROASTED PEPPER CROSTINI RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 15-20Total Time 1 hrCategory AppetizersCalories 98 per serving
- Preheat the oven to 450 degrees then line a rimmed baking sheet with aluminum foil. Spray or rub each of the peppers with oil and place them on the baking sheet. Bake 25–35 minutes, turning twice during the bake time—the skins will become wrinkled and charred. Remove the peppers from the oven then reduce the heat to 350 degrees.
- Transfer the peppers to a large mixing bowl and cover with plastic wrap. Allow the peppers to steam while you prepare the other ingredients.
- Brush 15–20 baguette slices with olive oil then sprinkle lightly with dried oregano. Place a medium-sized skillet over medium heat. Once the skillet is hot place the bread, oil side down, into the skillet and allow it to toast for 1–2 minutes until golden brown. Remove the bread from the skillet and continue toasting the remaining bread pieces, toasting only one side. Remove the skillet from the heat and set aside for later use.
- Once the peppers have had at least 15 minutes to steam inside the bowl, transfer them to a cutting board—the skins should be blistered and easy to remove. Remove skins and cut the stems then discard. Slice the peppers open, remove the membranes and seeds from the interior then discard them. Chop the roasted peppers coarsely and set aside.
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- Place bread onto ungreased baking sheets. Broil 5 to 6 inches from heat 2-3 minutes or until bread is lightly toasted. Turn bread over; brush untoasted side with melted butter mixture. Top each with 1 piece cheese and about 1 tablespoon roasted red pepper strips. Sprinkle with shredded Parmesan cheese.
- Continue broiling 2-3 minutes or until cheeses are melted and just beginning to brown. Garnish with sprig of fresh herb, if desired. Serve warm.
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