Sweet Pepper Crostini Recipes

SWEET SAUSAGE AND PEPPER CROSTINI

Sweet Sausage and Pepper Crostini image

Provided by Josh Lyons, Food Network Star Season 8 Finalist

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 cups prosecco
3 cloves garlic, smashed, plus 2 cloves, chopped
1 bay leaf
2 large sweet Italian sausages
Olive oil
Salt and freshly ground black pepper
Baguette, sliced on the bias 1/4-inch thick
2 red bell peppers
2 yellow bell peppers
1 onion, halved and sliced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices.
In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy.
Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices.
In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes.
To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SWEET RED PEPPER CROSTINI

Sweet Red Pepper Crostini image

This is a great way to use up leftover roasted red peppers. When I and my two brothers and sister were kids, my parents often served it as an afternoon snack to ward off our hunger before dinner was ready.

Yield makes 8 crostini

Number Of Ingredients 4

Ingredients

8 slices (1/2 inch thick) of baguette bread
1 tablespoon olive oil
1/3 cup roasted red bell pepper strips (see page 51)
1/3 cup shredded smoked mozzarella cheese or fontina cheese

Steps:

Preheat the oven to 375 degrees F. Arrange the bread slices on a baking sheet. Brush the bread with oil and bake until the bread is pale golden and crisp, about 15 minutes. (The crostini can be prepared up to this point 1 day ahead. Cool, then store airtight at room temperature. Return the crostini to a baking sheet before proceeding.)
Preheat the broiler. Arrange the bell pepper strips atop the crostini and sprinkle with the cheese. Broil until the cheese melts, about 2 minutes. Transfer the crostini to a platter and serve immediately.

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