Red Pepper Polenta Crostini
Crostini means “little toasts” in Italian. Golden rounds of polenta replace the traditional bread slices in this Italian-inspired appetizer.
1 (16-ounce) package refrigerated polenta
1 tablespoon olive oil
1 large red bell pepper, cut into 2x1/4 inch strips
1 teaspoon Italian seasoning*
1 teaspoon finely chopped fresh garlic
2 tablespoons balsamic vinegar
2 ounces (1/2 cup) shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
Fresh herb sprigs, if desired
Heat oven to 450°F. Lightly spray baking sheet with no-stick cooking spray. Slice polenta crosswise into 20 (1/4-inch thick) rounds. Arrange in single layer on baking sheet. Bake 10-12 minutes or until dry and slightly crisp. Remove from oven.
Reduce oven temperature to 400°F.
Meanwhile, heat oil in 10-inch skillet; add red pepper, Italian seasoning and garlic. Cook over medium heat, stirring frequently, 7-8 minutes until peppers are tender. Add vinegar. Continue cooking 2 minutes, stirring constantly, until most of liquid has absorbed. Cool slightly.
Divide pepper mixture evenly over baked polenta rounds; sprinkle with mozzarella and Parmesan cheese. Bake 8-10 minutes or until cheese is melted. Garnish with fresh herbs.
*Substitute 1/4 teaspoon dried oregano leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried basil leaves and 1/8 teaspoon rubbed sage.
Both the baked polenta rounds and red pepper topping may be made up to 1 day in advance. Prepare each as directed. Cool and refrigerate in separate covered containers until ready to assemble. Bake as directed, increasing baking time to 15 minutes.
Nutrition Facts (1 appetizer)
Dietary Fiber: 0g
Recipe #9667©2004Land O'Lakes, Inc.