Italian Red Pepper Crostini

Italian Red Pepper Crostini
1 Review
The garlic buttered toasts complement the melted cheese and tender peppers in these easy-to-make crostini.
20 min
Prep Time
45 min
Total Time
60 appetizers


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® 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


  1. Heat oven to 350°F.
  2. Combine butter and garlic in bowl. Lightly butter 1 side of each bread slice.
  3. 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.
  4. Bake 5-7 minutes or until cheeses are melted. Serve warm; garnish with sprig of fresh herb, if desired.

Recipe Tips

- 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)

Dietary Fiber

Recipe Comments and 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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