Spinach Red Pepper Crostini Recipes

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SPINACH, PROSCIUTTO AND RED BELL PEPPER CROSTINI

Categories     Leafy Green     Broil     Sauté     Cocktail Party     Spinach     Bell Pepper     Winter     Prosciutto     Bon Appétit

Yield Makes 12

Number Of Ingredients 8



Spinach, Prosciutto and Red Bell Pepper Crostini image

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.

2 teaspoons plus 2 tablespoons olive oil
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce package fresh spinach, stemmed
1 teaspoon minced garlic
1/4 cup chopped prosciutto
1 tablespoon whipping cream
12 1/2-inch-thick slices cut from French bread baguette
6 tablespoons freshly grated Parmesan cheese

BACON-WRAPPED SPINACH DIP CROSTINI

These trendy crostini have bacon belts. And not only do they look fashionable, but the bread soaks up the bacon drippings as they bake, making it golden and crunchy. Eat them warm, no dipping required.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 to 12 servings (24 crostini)

Number Of Ingredients 10



Bacon-Wrapped Spinach Dip Crostini image

Steps:

  • Preheat the oven to 425 degrees F. Toss the bacon with the brown sugar in a medium bowl until evenly coated. Arrange the bacon on a baking sheet and bake until light golden around the edges but still very soft, about 7 minutes. Transfer to a plate. Wipe the baking sheet clean, then spray with cooking spray.
  • Stir together the spinach, cream cheese, Parmesan, mayonnaise, garlic and 1/4 teaspoon pepper in a medium bowl.
  • Spoon 1 tablespoon of the spinach mixture onto each slice of bread and wrap it with a piece of bacon so that the ends are tucked under the bread (it should look a bit like a belt). Arrange the crostini on the prepared baking sheet and bake until the bacon is dark golden, about 15 minutes. These are best served warm.

12 slices bacon, cut in half crosswise
2 tablespoons dark brown sugar
Nonstick cooking spray, for spraying the baking sheet
One 9-ounce box frozen chopped spinach, thawed and squeezed dry
One 8-ounce package cream cheese, at room temperature
1 cup freshly grated Parmesan
1/4 cup mayonnaise
2 cloves garlic, grated
Freshly ground black pepper
24 bias-cut slices baguette (1/4 inch thick; from 1 baguette)

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