Oliveandroastedpeppercrostini 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.

OLIVE ROSEMARY CROSTINI



Olive Rosemary Crostini image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cloves garlic, cracked away from skin
1/4 cup extra-virgin olive oil
1 small loaf crusty bread, sliced
1/4 pound Sicilian oil-cured black, pitted and chopped
1/4 pound green olives, pitted and chopped
3 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped from stems

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



Crostini with Olive and Raisin Tapenade image

This green-olive tapenade takes a tasty turn with the addition of golden raisins and is perfect on slices of toasted, crusty baguette.

Provided by Food Network Kitchen

Time 20m

Yield 6-8

Number Of Ingredients 9

1/2 cup golden raisins
1/2 to 3/4 teaspoon fennel seeds
2 cups pitted green olives, such as picholine
2 tablespoons fresh orange juice
1 clove garlic
1/3 to 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 baguette, thinly sliced and toasted
Red pepper flakes, optional

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.

ARTICHOKE AND OLIVE CROSTINI



Artichoke and Olive Crostini image

Categories     Olive     Appetizer     Broil     Cocktail Party     Quick & Easy     Artichoke     Gourmet

Yield Makes 4 servings or 12 hors d'oeuvres

Number Of Ingredients 6

12 (1/2-inch-thick) slices from a long Italian loaf (3 inches wide)
3 1/2 tablespoons extra-virgin olive oil
2 (6 1/2-oz) jars marinated artichoke hearts, drained, rinsed well, and patted dry
2 tablespoons heavy cream
6 tablespoons chopped pitted green olives (1/2 cup)
3 tablespoons finely chopped red onion

Steps:

  • Preheat broiler.
  • Arrange bread slices in 1 layer on a baking sheet and brush tops with 1 1/2 tablespoons oil (total). Broil 4 to 6 inches from heat until golden on top, about 30 seconds. Turn toasts over and broil until golden, about 30 seconds more. Transfer toasts to a rack to cool.
  • Pulse artichokes with cream in a food processor until finely chopped. Transfer mixture to a bowl and stir in salt and pepper to taste.
  • Stir together olives, onion, and 1/2 tablespoon oil in a small bowl. Spread toasts evenly with artichoke cream and top with olive mixture. Drizzle with remaining 1 1/2 tablespoons oil just before serving.

MIXED OLIVE CROSTINI



Mixed Olive Crostini image

"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 9

1 can (4-1/4 ounces) chopped ripe olives
1/2 cup pimiento-stuffed olives, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1 tablespoon olive oil
2 garlic cloves, minced
3/4 cup shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1 French bread baguette (10-1/2 ounces)

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.

Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

OLIVE CROSTINI



Olive Crostini image

Make and share this Olive Crostini recipe from Food.com.

Provided by DailyInspiration

Categories     Healthy

Time 20m

Yield 12 serving(s)

Number Of Ingredients 4

1 loaf French bread, cut into 12 slices about 1-inch thick
1/3 cup green olives
1/3 cup ripe olives
1 (5 ounce) carton garlic & herb cheese spread

Steps:

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

Nutrition Facts : Calories 290.9, Fat 5.1, SaturatedFat 2.1, Cholesterol 6.6, Sodium 717, Carbohydrate 49.6, Fiber 2.3, Sugar 2.2, Protein 12.1

OLIVE CROSTINI



Olive Crostini image

Broiled olive crostini recipe - cheesy delicious appetizers made using Fresh bread in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 12

Number Of Ingredients 4

12 slices French bread, 1 inch thick
1/3 cup chopped green olives
1/3 cup chopped ripe olives
1 container (5 ounces) garlic-and-herb or herb spreadable cheese

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.

Nutrition Facts : Calories 115, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 350 mg

OLIVE TAPENADE AND GOAT CHEESE CROSTINI



Olive Tapenade and Goat Cheese Crostini image

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

Steps:

  • In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

BELL PEPPER AND ONION CROSTINI WITH PESTO



Bell Pepper and Onion Crostini with Pesto image

Categories     Onion     Pepper     Appetizer     Bake     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Soy Free     Kosher

Yield Makes 60 crostini

Number Of Ingredients 19

For toasts
1 (18- to 22-inch-long) baguette, cut into 60 (1/4-inch-thick) slices
1/4 cup extra-virgin olive oil
For peppers and onions
6 assorted red, yellow, and orange bell peppers (3 pounds), cut into 1/4-inch-wide strips
2 large onions (1 1/2 pounds), cut lengthwise into 1/4-inch-thick slices
1 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
For pesto
1 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
1/4 cup finely grated parmesan (1 ounce)
2 teaspoons chopped garlic
2 tablespoons water
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup olive oil

Steps:

  • Make toasts:
  • Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
  • Cook peppers and onions:
  • Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
  • Make pesto while peppers cook:
  • Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
  • Assemble crostini:
  • Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

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