Italian Red Pepper Crostini

Italian Red Pepper Crostini

The garlic buttered toasts complement the melted cheese and tender peppers in these easy-to-make crostini.

20 min. prep time
42 appetizers
151 Rating


1/2 cup Land O Lakes® Butter, softened
2 large cloves fresh garlic, finely chopped
1 (1-pound) loaf French baguette bread, cut into 1/4-inch slices
8 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese, cut into eighths
1 (7.25-ounce) jar roasted red peppers, drained, cut into thin strips
2/3 cup freshly shredded Parmesan or Romano cheese
Fresh herb sprigs (Italian parsley, tarragon, basil or oregano, if desired


Heat oven to 350°F. Combine butter and garlic in bowl. Lightly butter 1 side of each bread slice.

Place bread onto ungreased baking sheets, buttered-side down. Top each with 1 piece cheese; evenly divide roasted red pepper among bread slices. Sprinkle with Parmesan cheese.

Bake 5-7 minutes or until cheeses are melted. Serve warm; garnish with sprig of fresh herb, if desired.

Recipe Tip

- To make ahead, prepare crostini as directed above except do not bake. Layer crostini between sheets of waxed paper in a resealable plastic freezer container; freeze. At serving time, heat oven to 350°F. Place desired number of crostini onto ungreased baking sheet. Bake 12-15 minutes or until cheeses are melted. Serve warm; garnish with sprig of fresh herb, if desired.

- Bottled roasted red peppers can be found in the condiment section with the olives or sometimes in the deli department of your supermarket.

Nutrition Facts (1 appetizer)

Calories: 70

Fat: 4g

Cholesterol: 10mg

Sodium: 150mg

Carbohydrates: 6g

Dietary Fiber: 0g

Protein: 2g

Recipe #13465©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

Made these as a quick appetizer for company. They were quick and easy and delicious! I made them about a hour ahead and stored in the fridge until ready to bake. I would highly recommend.

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