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Red Pepper Polenta Crostini

Red Pepper Polenta Crostini

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

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20 min
Prep Time
40 min
Total Time


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.

Nutrition (1 appetizer)

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