RICOTTA ROASTED RED PEPPER CROSTINI
This is an easy appetizer that I've made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag-highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta (see note below) for gluten-intolerant friends and family.
Provided by Emily Richards
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- WHILE CROSTINI ARE STILL WARM, rub garlic over baguette slices. Set aside. In a bowl, combine peppers, garlic, parsley, oil, vinegar, salt and pepper. Spread ricotta over toasted crostini. Top with peppers and garnish with basil, if using.
- Gluten Free Option: I served this recipe on polenta circles at a friend's gathering who is gluten-free. They loved it! Use a tube of store-bought polenta, slice and panfry in oil; top with the ricotta and peppers. So easy.
- MAKES 20 PIECES.
- __________________________________________________________________________________
- Roasted Red Peppers
- Peperoni Rossi Arrostiti
- Each summer the abundance of Ontario's farmed red peppers is wonderful to take advantage of. It's worth picking up a bushel and taking them home to roast or turn into a sauce. Long Sheppard peppers are great as they have fewer seeds in them and a meaty flesh that is full of flavour.
- sweet red bell or Sheppard peppers (approx. 11 lb / 5 kg), washed ALLOW PEPPERS TO DRY. Preheat your grill or barbecue to medium-high heat. Fill the grill with peppers and close lid. Grill for 15 to 25 minutes, turning often, until skins are blistered and charred. Remove to a large bowl or baking sheet and repeat with remaining peppers.
- Let cool until peppers are easy enough to handle and remove skins and seeds (don't worry if there are some seeds sticking). Place peppers into small resealable bags, about 3 or 4 per bag and press out the air. Lay flat and freeze for up to 1 year. When you want to use them, simply let them come to room temperature or let thaw in the refrigerator overnight.
- Roasted Red Pepper Sauce: Puree roasted red peppers in a blender or food processor until smooth and freeze in airtight containers or resealable bags for up to 1 year.
- MAKES 10 PACKAGES.
- _____________________________________________________________________________________
- Crostini
- Crostini are very versatile. There are seemingly infinite different toppings you can put on them. I like to cook these until they are lightly golden and still a bit soft in the centre; makes it easier to bite into it and not have it shatter. It's never a good thing to have your food all over the front of your shirt. My Zias would surely ask me to take my messy shirt off to wash it for me!
- Half a baguette, sliced into about ½-inch
- (1 cm) thick slices
- Tbsp (30 mL) extra virgin olive oil
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) fresh ground pepper
- PREHEAT OVEN TO 400°F (200°C). Brush baguette slices with oil and place on baking sheet. Bake for about 5 minutes or until they are light golden. Sprinkle with salt and pepper.
- MAKES ABOUT 20 CROSTINI.
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
CHEESY ROASTED RED PEPPER CROSTINI
Make these for a dinner party or serve them with bowls of soup at a casual family get -together. The garlic buttered toasts compliment the melted cheese and tender roasted red peppers. This came from the Land O' Lakes web site. Instead of using only one grated cheese Parmesan or Romano, why not combine both and see how that turns out?
Provided by Manami
Categories Spreads
Time 26m
Yield 16 toasts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to broil.
- Melt butter and garlic in 1 quart saucepan over medium heat until sizzling.
- Place bread onto ungresed baking sheet.
- Butter bread; the side that will be taosted.
- Broil 6" from heat till bread is lightly toasted, about 2-3 minutes.
- Turn bread over; brush untoasted side with melted butter mixture.
- Top each with 1/2 slice of Provolone cheese & 1 Tablespoon roasted peppers.
- Sprinkle with Parmesan or Romano or with both.
- Continue broiling until cheeses are melted and starting to brown, about 2-3 minutes.
- Serve warm; garnish with sprig of fresh herb, if desired.
Nutrition Facts : Calories 271, Fat 13.9, SaturatedFat 8.2, Cholesterol 33.4, Sodium 958.6, Carbohydrate 22.2, Fiber 1.4, Sugar 0.6, Protein 14.2
ROASTED RED AND YELLOW PEPPER GOAT CHEESE INVOLTINI
Provided by Anne Burrell
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that's right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment, either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool. This can be done a day ahead.
- Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job, accept it and move on. If needed, you can use a damp paper towel. Rinsing the peppers washes away all of the sweet pepper juices.
- Once the peppers are clean, cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle cheese with a pinch of the crushed red pepper, pimenton and salt. Roll up each pepper strip around the cheese and garnish with chopped chives.
ROASTED RED PEPPER PESTO CROSTINI
Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.
Provided by little_wing
Categories < 30 Mins
Time 25m
Yield 24 crostini
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4
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- Lay your slices onto a baking sheet and brush both sides with olive oil. I like to pour the olive oil into a small bowl for this. (Brushing is easier and more effective than drizzling in my opinion.)
- Bake at 375°F for 8-9 minutes flipping halfway through. You want your crostini to be lightly browned, not too dark!
- In the meantime, chop up your roasted red peppers and peal your garlic clove. And add the salt to your ricotta cheese and set aside.
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