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.
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
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
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
TUNA AND ROASTED PEPPER CROSTINI
Categories Food Processor Fish Pepper Cocktail Party Quick & Easy Mayonnaise Tuna Bell Pepper Winter Capers Gourmet
Yield Makes 24 crostini, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
- Make tuna spread:
- In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
- Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.
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ROASTED PEPPER CROSTINI RECIPE - EVERYDAY DISHES
From everydaydishes.com
Servings 15-20Total Time 1 hrCategory AppetizersCalories 98 per serving
- Preheat the oven to 450 degrees then line a rimmed baking sheet with aluminum foil. Spray or rub each of the peppers with oil and place them on the baking sheet. Bake 25–35 minutes, turning twice during the bake time—the skins will become wrinkled and charred. Remove the peppers from the oven then reduce the heat to 350 degrees.
- Transfer the peppers to a large mixing bowl and cover with plastic wrap. Allow the peppers to steam while you prepare the other ingredients.
- Brush 15–20 baguette slices with olive oil then sprinkle lightly with dried oregano. Place a medium-sized skillet over medium heat. Once the skillet is hot place the bread, oil side down, into the skillet and allow it to toast for 1–2 minutes until golden brown. Remove the bread from the skillet and continue toasting the remaining bread pieces, toasting only one side. Remove the skillet from the heat and set aside for later use.
- Once the peppers have had at least 15 minutes to steam inside the bowl, transfer them to a cutting board—the skins should be blistered and easy to remove. Remove skins and cut the stems then discard. Slice the peppers open, remove the membranes and seeds from the interior then discard them. Chop the roasted peppers coarsely and set aside.
ROASTED RED PEPPER CROSTINI RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6Estimated Reading Time 8 minsCategory VEGETARIAN, APPETIZERSTotal Time 15 mins
- With the motor running, drop the garlic through the feed tube of a food processor and mince well. Add the 3/4 portion of the pepper and grind as smooth as you can. Add the goat cheese and grind again. There will still be little bits of red pepper visible in the goat cheese. Stop, scrape down the sides, and then continue processing until the mixture is smooth and light, about 45 seconds. Add the vinegar, pimenton, salt and olive oil and process some more. You should have about 3/4 cup. Cover tightly and set aside until ready to use. If it's going to be longer than 30 minutes, refrigerate.
- Toast the bread until golden just before serving. Spread a generous tablespoon of the topping on each slice of bread and garnish with some of the thinly sliced pepper (don't be too geometric with the garnish, a lazy strewing looks best).
ROASTED RED PEPPER CROSTINI RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Category Bruschetta, AppetizerServings 16Calories 90 per serving
- Place bread onto ungreased baking sheets. Broil 5 to 6 inches from heat 2-3 minutes or until bread is lightly toasted. Turn bread over; brush untoasted side with melted butter mixture. Top each with 1 piece cheese and about 1 tablespoon roasted red pepper strips. Sprinkle with shredded Parmesan cheese.
- Continue broiling 2-3 minutes or until cheeses are melted and just beginning to brown. Garnish with sprig of fresh herb, if desired. Serve warm.
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