Peppered Crostini Recipes
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
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.
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- Preheat the oven to 190°C(180°C fan)/375°F/gas mark 5. Crush the garlic and mix with 2 tbsp of the olive oil. Brush onto the bread slices and arrange in a single layer on a baking sheet.
- Bake in the oven until crisp and golden, about 10 – 12 minutes. Allow to cool and store in an airtight container until required.
- Place the peppers skin side up on a grill pan and cook under a hot preheated grill until the skin blackens and chars. Place in a bowl and cover with a tea-towel. Allow to stand until cool enough to handle.
- Peel the skin away from the pepper and discard. Cut the pepper into small dice and place in a mixing bowl.
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