Italian Red Pepper Crostini
Make these crostini for a dinner party first course or serve them with bowls of soup at a casual family get-together. The garlic buttered toasts complement the melted cheese and tender peppers.
20 min.prep time
45 min.total time
2 large cloves fresh garlic, finely chopped
1 (1-pound) loaf French baguette bread, cut into 1/4-inch slices
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 small bowl. Lightly butter 1 side of each bread slice.
Place bread onto ungreased baking sheets, buttered-side down. Top each with 1 piece cheese and 1 piece roasted red pepper. Sprinkle with Parmesan cheese.
Bake for 5 to 7 minutes or until cheeses are melted. Serve warm; garnish with sprig of fresh herb, if desired.
- 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 for 12 to 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.