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.
OLIVE ROSEMARY CROSTINI
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
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
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
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
Categories Olive Appetizer Broil Cocktail Party Quick & Easy Artichoke Gourmet
Yield Makes 4 servings or 12 hors d'oeuvres
Number Of Ingredients 6
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
"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
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
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
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
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
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
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
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
Categories Onion Pepper Appetizer Bake Summer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Soy Free Kosher
Yield Makes 60 crostini
Number Of Ingredients 19
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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ROASTED PEPPER, PARMESAN AND OLIVE CROSTINI RECIPE | …
From myrecipes.com
Servings 24Calories 53 per servingTotal Time 40 mins
- Preheat oven to 375°F. Brush both sides of bread slices with oil and arrange on a large baking sheet. Bake until lightly browned and crisp, about 15 minutes, turning over halfway through. Let cool completely.
- Preheat broiler to high; line a baking sheet with foil. Place peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes. Transfer to a paper bag, seal bag and allow peppers to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.
- Mix peppers, Parmesan, olives and parsley in a bowl. Spread each crostini with 1 Tbsp. of pepper mixture. Serve at room temperature.
ROASTED RED PEPPER AND RIPE OLIVE CROSTINI RECIPE | …
From myrecipes.com
Servings 16Calories 45 per servingTotal Time 45 mins
- Place bread slices on a baking sheet; coat with cooking spray, and sprinkle evenly with 1 1/2 teaspoons basil. Bake at 350° for 15 minutes or until golden and crispy. Remove bread slices from baking sheet to a wire rack; let cool completely.
- Combine olives, remaining basil, vinegar, and garlic in a small bowl; gently stir in cheese and peppers. Let stand 15 minutes.
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