CROSTINI WITH ROASTED RED PEPPER AND FETA
From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.
Provided by COOKGIRl
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8
TOMATO CROSTINI WITH WHIPPED FETA
Steps:
- For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
- For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
- To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
FUSILLI WITH ROASTED RED PEPPERS, FETA, AND HERB DRESSING
Steps:
- For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended.
- In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature.
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
FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 37m
Yield 6 (1 cup) servings
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.
Nutrition Facts : Calories 470 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Sodium 1050 milligrams, Carbohydrate 73 grams, Fiber 10 grams, Protein 18 grams
CROSTINI
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
ROASTED RED PEPPER-FETA CROSTINI
I love crstini, and this is a particularly delicious version. The red pepper and feta pair very well.This a recipe from my mom.It's a great appetizer for parties.
Provided by KittyKitty
Categories Cheese
Time 1h7m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut off pointed end of garlic bulb, place on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Fold foil to seal.
- Bake at 425F for 30 minutes; cool. Squeeze pulp from garlic.
- Process garlic pulp, 2 tablespoons olive oil, beans and next 4 ingredients in a food processor until smooth. Add half of cheese, and pulse 5 or 6 times.
- Cut bread at diagonal, into 24 (1/4 inch) slices. Arrange on baking sheet, brush with remaining 2 tablespoons olive oil.
- Spread 2 tablespoons bean mixture on 1 side of each bread slice, and sprinkle bread slices with rest of feta.
- Bake at 350F for 5-7 minutes.
Nutrition Facts : Calories 225.2, Fat 9.1, SaturatedFat 2.6, Cholesterol 8.9, Sodium 699.2, Carbohydrate 28.6, Fiber 3.5, Sugar 0.6, Protein 7.7
ANGELA'S KOPANISTI (RED PEPPER AND GREEK FETA SPREAD)
I know this recipe by heart because I remember there are 2 white ingredients and 2 red ingredients...and the porportion of cheeses is one to one.
Provided by FoodCritic Wannabe
Categories Lunch/Snacks
Time 15m
Yield 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Puree red peppers in food processor.
- Add goat cheese until well blended.
- Add feta and pulse a few times.
- Transfer to bowl and add red pepper flakes.
- Stir in olive oil until blended.
- Serve with grilled pita bread.
ROASTED BEET RELISH WITH FETA ON CROSTINI
This recipe comes from Californiagreekgirl website. Cook time is for the roasting the radishes. Enjoy!
Provided by Ck2plz
Categories Greek
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Wash and dry beets well. Rub with 2 tablespoons of olive oil.
- Place on a baking sheet and roast until they are fork-tender, about 45-1 hour.
- Allow the beets to cool and peel. Finely dice the beets.
- Place the beets in a bowl.
- In a small bowl, whisk the vinegar, remaining oil, garlic, capers, and honey and combine.
- Pour the dressing on top of the beets and stir to combine.
- Place a thin slice of feta on the each grilled Crostini and add the beet relish.
- Sprinkle crostini with shallots and chives and serve immediately.
- Crostini.
- Heat a grill pan or broiler.
- Brush both sides of the bread slices with olive oil.
- Place on a baking sheet and place under the broiler until dark brown on both sides.
- Or place on a grill pan until dark brown on both sides.
SIMPLE CROSTINI
Crostini are perfect spooned high with your pick of toppings.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Yield Makes 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Nutrition Facts : Calories 36 g, Fat 3 g, Protein 1 g
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5/5 (16)Calories 63 per servingCategory Appetizer
- Preheat the oven (or a gas grill*) to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired. If your baking sheet is smaller than mine, you may need to make the toast in two batches.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. I can usually fit 20 to 24 slices on my large baking sheet; you might have some bread left over. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).
- Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt. Transfer the toasts to a serving platter, if desired, and use as desired.
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