Spinach Prosciutto And Red Bell Pepper Crostini Food

SWEET PEPPER CROSTINI

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.

SPINACH, PROSCIUTTO AND RED BELL PEPPER CROSTINI

Steps:

• Heat 1 teaspoon oil in heavy large skillet over medium heat. Add bell pepper and sauté until crisp-tender, about 8 minutes. Transfer pepper to small bowl.
• Heat same skillet over high heat. Add spinach and sauté 2 minutes. Reduce heat to medium and sauté until spinach is tender, about 2 minutes longer. Cool in skillet. Transfer spinach to work surface; chop spinach. Set aside.
• Heat 1 teaspoon oil in same skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add prosciutto and sauté 30 seconds. Add chopped spinach. Sauté 2 minutes. Season to taste with salt and pepper. Remove from heat. Mix in cream.
• Preheat broiler. Arrange bread slices on large baking sheet. Broil until lightly toasted. Turn bread slices over. Brush top of bread slices with remaining 2 tablespoons oil. Broil until lightly toasted. Cool. (Components can be made 8 hours ahead. Cover spinach mixture and bell pepper strips separately; refrigerate. Store toasts airtight at room temperature.) Spoon generous 1 tablespoon spinach mixture atop each toast. Arrange bell pepper strips atop toasts. Sprinkle with Parmesan cheese. Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes. Transfer crostini to plate and serve.

PROSCIUTTO AND GOAT CHEESE CROSTINI WITH RED PEPPER TAPENADE

Steps:

• Preheat oven to 350 degrees. Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade. Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts. Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.;

COLORFUL SPINACH AND PROSCIUTTO SIDE

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

ROASTED RED PEPPER PESTO CROSTINI

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.

ORZO WITH PEPPERS & SPINACH

Steps:

• Cook orzo according to package directions; drain., Meanwhile, in large skillet, heat oil over medium-high heat; saute peppers and mushrooms until tender. Add garlic and seasonings; cook and stir 1 minute., Stir in spinach until wilted. Stir in orzo and cheese; heat through.

BELL PEPPER AND ONION CROSTINI WITH PESTO

Steps:

• Make toasts:
• Preheat oven to 350°F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack.
• Cook peppers and onions:
• Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat.
• Make pesto while peppers cook:
• Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well.
• Assemble crostini:
• Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto.

SPINACH-RED PEPPER CROSTINI

Steps:

• Bake bread slices on baking sheet at 375F for 5 minutes.
• Set aside.
• Lower oven to 350F; toast walnuts or pecans on a baking sheet, stirring occasionally, 5-10 minutes.
• Raise heat back to 375°F.
• Drain spinach well, pressing between paper towels.
• Process spinach, Parmesan cheese, and next 6 ingredients in a food processor until mixture is smooth.(This can be made 1 day ahead of time.).
• Spread mixture evenly over bread slices.
• Bake for 5 minutes.
• Top evenly with roasted pepper strips.
• Serve immediately.