ROASTED PEPPER CROSTINI
So simple, yet so delicious. This three-ingredient appetizer features a variety of peppers blackened on the grill, drenched in olive oil, and served over toasty grilled bread. Perfect as a camping appetizer, or make it in mass quantities for that big barbecue you have planned this summer.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 5
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.
OLIVE AND ROASTED PEPPER CROSTINI
Based on a recipe from Jill Sklar's and Annabel Cohen's book, Eating for Acid Reflux. They say in its intro, "An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini." I haven't tried this yet.
Provided by mersaydees
Categories European
Time 25m
Yield 30-40 crostini rounds
Number Of Ingredients 7
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
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
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
More about "olive and roasted pepper crostini food"
ROASTED RED PEPPER, OLIVE AND RICOTTA …
From reciperunner.com
Estimated Reading Time 4 mins
- Cut the baguette into approximately 1/4 inch slices, brush one side with olive oil, sprinkle with salt and pepper and place them in a single layer on a baking sheet.
- Bake for 5-8 minutes or until golden brown and crisp. Let them cool completely before assembling.
- In a blender or food processor add the ingredients for the ricotta spread and purée until smooth. Taste for seasoning. You may need to add a teaspoon or olive oil or work the mixture off the sides if you're using a blender.
ROASTED PEPPER BRUSCHETTA
From natashaskitchen.com
5/5 (20)Total Time 45 minsCategory Easy/MedimCalories 51 per serving
- Preheat oven to 500˚F. Place whole bell peppers on a rimmed baking sheet lined with foil and roast 30-40 min until skins are completely wrinkled and peppers are charred, turning a couple times while roasting. Remove from oven, cover tightly with aluminum foil and let rest 30 min until cool enough to handle.
- Remove stems and cut the bell pepper into quarters. Remove and discard peels and seeds. Slice peppers into 1/2” wide slices and transfer to a medium bowl.
- Brush both sides with olive oil and bake at 350˚F for 5 minutes, just until edges are crisp and centers are still soft. Remove form oven and cool to room temperature.
A SIMPLE OLIVE, RED PEPPER, & GOAT CHEESE …
From foodal.com
HOW TO MAKE CROSTINI - COOKIE AND KATE
From cookieandkate.com
ROASTED PEPPER CROSTINI RECIPE - EVERYDAY …
From everydaydishes.com
ROASTED PEPPER CROSTINI WITH BASIL OIL RECIPE …
From themom100.com
RICOTTA ROASTED RED PEPPER CROSTINI
From noshingwiththenolands.com
ROASTED RED PEPPER CROSTINI RECIPE | LAND …
From landolakes.com
PAN-ROASTED PORK AND FENNEL RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
ROASTED GRAPE AND RICOTTA CROSTINI – BONA FURTUNA
From bonafurtuna.com
OLIVE AND ROASTED PEPPER CROSTINI – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
SUN-DRIED TOMATO PESTO RECIPE — THE MOM 100
From themom100.com
ROASTED RED PEPPER PESTO CROSTINI | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED RED PEPPER CROSTINI RECIPE - REAL FOOD TRAVELER
From realfoodtraveler.com
OLIVE AND ROASTED PEPPER CROSTINI - VGOURMET.COM
From vgourmet.com
ROASTED RED POTATOES - AMANDA'S COOKIN' - VEGETABLES
From amandascookin.com
HERB-ROASTED OLIVES RECIPE - SALLY SAMPSON - FOOD & WINE
From foodandwine.com
WHIPPED FETA CROSTINI {QUICK APPETIZER RECIPE!} – WELLPLATED.COM
From wellplated.com
6 PEPPER APPETIZER RECIPE IDEAS - KITCHEN FOLIAGE
From kitchenfoliage.com
OLIVE-STUFFED ROASTED MINI-PEPPER CROSTINI RECIPE
From simplyrecipes.com
ROASTED PEPPER, OLIVE AND GOAT CHEESE CROSTINI | TASSOS
From tassos.com
CROSTINI RECIPE (EASY BAKED VERSION) | KITCHN
From thekitchn.com
ROASTED ARTICHOKE HEARTS | THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN STYLE ROASTED RED PEPPER ANTIPASTO SALAD AND CROSTINI
From christinascucina.com
RECIPE: PAPRIKA ROASTED CAULIFLOWER WITH CASHEW DRESSING
From kare11.com
ROASTED RED PEPPER CROSTINI RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love