Crostini means “little toasts” in Italian. Golden rounds of polenta replace the traditional bread slices in this Italian-inspired appetizer.
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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
*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.
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.
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