Olive Bread Crostini with Red Pepper Spread recipe

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Ingredients

1 small garlic, minced
½ teaspoon salt
1 (12 ounce) jar roasted red peppers, drained and dried with a paper towel
3 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1 ½ teaspoons balsamic vinegar
½ teaspoon packed brown sugar
¼ teaspoon ground black pepper
12 (1/4 inch thick) slices olive bread, halved diagonally

Nutrition Info

55.6 calories
carbohydrate: 5 g
cholesterol: : -
fat: 3.7 g
fiber: 0.5 g
protein: 0.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 521.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mash garlic and salt into a paste using a mortar and pestle, transfer to a food processor. Add roasted red peppers and 1 tablespoon oil, pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.

  4. Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.

  5. Top each crostini with 3/4 tablespoon red pepper spread just before serving.

Recipe Yield

12 servings

Recipe Note

Keep a loaf of olive bread in the freezer and a jar of roasted peppers in your pantry, and you can whip up this simple, savory appetizer anytime.

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