Roasted Pepper Crostini Recipes

ROASTED PEPPER CROSTINI

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.

ROASTED PEPPER TOMATO CROSTINI

Steps:

• Heat coals or gas grill for direct heat. Grill bread uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning once, until golden brown.
• Mix tomatoes, basil, vinegar, salt and bell peppers. Spread tomato mixture on bread. Top each slice with about 1 teaspoon cheese.
• Cover and grill 4 to 6 inches from medium heat about 5 minutes or until cheese is melted. Serve hot.

OLIVE AND ROASTED PEPPER CROSTINI

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.

CROSTINI WITH ROASTED RED PEPPER AND FETA

Steps:

• To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
• Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
• Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
• Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
• Bake at 350°F for 5-7 minutes.
• Garnish with Italian parsley and serve.

ROASTED RED PEPPER PESTO CROSTINI

Steps:

• Preheat an oven to 350°F.
• Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
• Lightly toast both sides of bread in oven.
• While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
• In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
• Place the crostini in a single layer on a baking sheet.
• Spread about 2 teaspoons of the goat cheese on each crostini.
• Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
• Sprinkle with the remaining 1 Tbs. parsley.