Piquillo Pepper Cheese Crostini Recipes

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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

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.

MOZZARELLA BAR



Mozzarella Bar image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 32

One 9.8-ounce jar piquillo peppers, drained well
1/2 cup freshly grated Parmesan
1/3 cup toasted walnuts
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Calabrian chile paste
1 small clove garlic, smashed and peeled
1 pint cherry or grape tomatoes, halved
4 sprigs fresh basil, torn
3 cloves garlic, smashed and peeled
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 shallot, chopped
10 ounces mixed mushrooms, coarsely chopped
1/2 teaspoon kosher salt
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon lemon zest
2 tablespoons toasted pine nuts
1 pound fresh mozzarella, sliced
1 pound smoked mozzarella, sliced
Two 4-ounce balls burrata
Grilled thick-sliced bread
Crostini
Baby arugula
Fresh basil leaves
Extra-virgin olive oil
Good balsamic vinegar
Flaky salt
Red pepper flakes

Steps:

  • For the piquillo pesto: Combine the peppers, Parmesan, walnuts, olive oil, salt, chile paste and garlic in a food processor. Puree until smooth and evenly combined. Set aside.
  • For the roasted tomatoes: Preheat the oven to 350 degrees F.
  • Toss the tomatoes with the basil, garlic, olive oil and salt on a rimmed baking sheet. Spread evenly on the baking sheet and roast until softened and beginning to blister, 30 minutes.
  • For the mushroom tapenade: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature.
  • For the bar: Display all the different types of mozzarella and burrata on platters and plates. Set up a buffet around the cheese options with the 3 homemade toppings, along with the grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, flaky salt and red pepper flakes. Invite guests to assemble their own bruschetta or salads.

BAKED FETA-MARINARA DIP



Baked Feta-Marinara Dip image

Doctor homemade or store-bought marinara with smoky piquillo peppers and tangy feta cheese for an irresistible dip that comes together in a flash. Serve with plenty of crostini to sop up every last bit of sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 25m

Number Of Ingredients 5

1 1/2 cups Marinara or store-bought marinara
3 jarred piquillo peppers, drained
1 (8-ounce) block feta
Fresh basil leaves and red-pepper flakes, for garnish
Crostini, for serving

Steps:

  • Preheat oven to 350 degrees.
  • In a blender, process marinara and piquillo peppers until smooth; transfer to a small (about 8-by-6-inch) heatproof dish. Top with feta.
  • Bake until bubbly around edges, about 20 minutes. Garnish with basil and red-pepper flakes, and serve with crostini.

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