Italian Red Pepper Crostini
Italian Red Pepper Crostini Image

Italian Red Pepper Crostini

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

20 min
45 min


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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine butter and garlic in bowl. Lightly butter 1 side of each bread slice.

  3. STEP 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. STEP 4

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

Tip #1

- 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.

Tip #2

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


4Fat (mg)
10Cholesterol (mg)
150Sodium (mg)
6Carbohydrates (g)
0Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  November 15, 2008

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.

— says Nancy
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