Roasted Pepper and Beef Crostini

recipe
For extra pizzazz, use seasoned roast beef, which is available in your supermarket's deli case. You can make the relish ahead, but assemble the crostini just before serving.

Yield:

48 servings (serving size: 1 crostino)

Recipe from

Oxmoor House

Recipe Time

Prep: 13 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 26
Caloriesfromfat 42 %
Fat 1.2 g
Satfat 0.6 g
Protein 1.8 g
Carbohydrate 3.8 g
Cholesterol 5 mg
Iron 0.3 mg
Sodium 123 mg
Calcium 1 mg

Ingredients

1 (7-ounce) bottle roasted red bell peppers, drained and chopped (about 2/3 cup)
1/2 cup finely chopped fresh basil
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
48 (1/4-inch-thick) slices diagonally cut French bread baguette
Olive oil-flavored cooking spray
1 (6.5-ounce) container light garlic-and-herbs spreadable cheese (such as Alouette light)
1/2 pound shaved deli roast beef

Preparation

1. Preheat broiler.

2. Combine first 5 ingredients in a bowl; stir well.

3. Coat both sides of bread slices with cooking spray. Place half of bread slices in a single layer on a large baking sheet. Broil 1 1/2 minutes on each side or until lightly toasted. Repeat procedure with remaining bread.

4. Spread 1 teaspoon cheese over 1 side of each slice of bread. Divide beef evenly among bread slices; top each with 1 teaspoon bell pepper mixture. Serve immediately.

Note:

Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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