Red Pepper Polenta Crostini
Red Pepper Polenta Crostini Image

Red Pepper Polenta Crostini

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

20 min
40 min


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.

How to make

  1. STEP 1

    Heat oven to 450°F. Lightly spray baking sheet with no-stick cooking spray.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.


1.5Fat (mg)
0Cholesterol (mg)
100Sodium (mg)
4Carbohydrates (g)
0Dietary Fiber
1Protein (g)


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