This is really good! And making it the night before and serving it the next day works great, so big bonus. And it looks nice too. This would be great to serve for guests at any time of the year, it just works! I used ciabatta instead of baquette, I just like the idea of using Italian bread for crostini.
Roasted Pepper and Zucchini Crostini
You also can serve the relish in fresh endive leaves.
Yield: 8 servings (serving size: 3 crostini)
More From Cooking Light
Amount per serving
- Calories: 102
- Calories from fat: 24%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.4g
- Protein: 3.1g
- Carbohydrate: 17.1g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 220mg
- Calcium: 29mg
- 4 red bell peppers
- 2 small zucchini, sliced
- Cooking spray
- 2 tablespoons coarsely chopped fresh basil
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 24 (1/4-inch-thick) slices diagonally cut French bread baguette
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened and charred. Place in a zip-top plastic bag, and seal. Let stand 15 minutes. Peel and discard skins.
- Place zucchini on a foil-lined baking sheet, and coat with cooking spray. Broil for 5 minutes or until tender and lightly browned. Cool.
- Dice roasted peppers and zucchini; combine with basil and remaining ingredients except bread, tossing to coat. Let stand 30 minutes. Spoon 2 tablespoons relish over each bread slice.
Only you will be able to view, print, and edit this note.Add Note
Roasted Pepper and Zucchini Crostini Recipe at a Glance
More Recipes for Appetizers