Pesto Crostini With Roasted Pepper And Goat Cheese

Using roasted red peppers in a jar makes these crostini quick and easy to prepare.

Yield: 12 servings (serving size: 1 crostino)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 3.5g
  • Saturated fat: 1.2g
  • Protein: 2.6g
  • Carbohydrate: 6.7g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 161mg
  • Calories from fat: 46%
  • Fiber: 0.6g
  • Calcium: 53mg


  • 12 (1/2-inch-thick) slices diagonally cut French bread baguette
  • 2 tablespoons commercial pesto, divided
  • 1 cup bottled roasted red bell pepper, drained and thinly sliced
  • 1/4 cup (1 ounce) crumbled goat cheese


  1. Preheat oven to 400°.
  2. Place bread on an ungreased baking sheet; bake at 400° for 7 minutes, turning once.
  3. Preheat broiler.
  4. Spread each slice with 1/2 teaspoon pesto. Top evenly with roasted pepper and goat cheese. Broil 3 minutes or until lightly browned.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pesto Crostini With Roasted Pepper And Goat Cheese Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy