Sweet Pepper Crostini Recipes

SWEET SAUSAGE AND PEPPER CROSTINI

Sweet Sausage and Pepper Crostini image

Provided by Josh Lyons, Food Network Star Season 8 Finalist

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 cups prosecco
3 cloves garlic, smashed, plus 2 cloves, chopped
1 bay leaf
2 large sweet Italian sausages
Olive oil
Salt and freshly ground black pepper
Baguette, sliced on the bias 1/4-inch thick
2 red bell peppers
2 yellow bell peppers
1 onion, halved and sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices.
In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy.
Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices.
In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes.
To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SWEET RED PEPPER CROSTINI

Sweet Red Pepper Crostini image

This is a great way to use up leftover roasted red peppers. When I and my two brothers and sister were kids, my parents often served it as an afternoon snack to ward off our hunger before dinner was ready.

Yield makes 8 crostini

Number Of Ingredients 4

Ingredients

8 slices (1/2 inch thick) of baguette bread
1 tablespoon olive oil
1/3 cup roasted red bell pepper strips (see page 51)
1/3 cup shredded smoked mozzarella cheese or fontina cheese

Steps:

Preheat the oven to 375 degrees F. Arrange the bread slices on a baking sheet. Brush the bread with oil and bake until the bread is pale golden and crisp, about 15 minutes. (The crostini can be prepared up to this point 1 day ahead. Cool, then store airtight at room temperature. Return the crostini to a baking sheet before proceeding.)
Preheat the broiler. Arrange the bell pepper strips atop the crostini and sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Transfer the crostini to a platter and serve immediately.

PIQUILLO PEPPER CHEESE CROSTINI

Piquillo Pepper Cheese Crostini image

Provided by Bruce Aidells

Categories Food Processor Pepper Appetizer Christmas Cocktail Party Vegetarian Oscars New Year's Eve Parmesan Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Steps:

Combine first 5 ingredients in processor. Blend until almost smooth. Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. DO AHEAD: Can be made 6 hours ahead. Let stand at room temperature. Place bowl with cheese spread in center of platter. Surround with toasts.
Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled "smoked paprika") can be found at some supermarkets.

SWEET PEA PESTO CROSTINI

Sweet Pea Pesto Crostini image

I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 20 pieces.

Number Of Ingredients 10

Ingredients

12 ounces fresh or frozen peas, thawed
4 garlic cloves, halved
1 teaspoon rice vinegar
1/2 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
3 tablespoons olive oil
1/4 cup shredded Parmesan cheese
1/3 cup vegetable broth
1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
2 cups cherry tomatoes (about 10 ounces), halved or quartered

Steps:

Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.

Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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