Roasted Red Pepper Crostini Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.
• Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.
• Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.
• Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.
• Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative.

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

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.

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.

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.