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Roasted Red Pepper and Escarole Crostini

Prep time 15 mins
Cook time 14 mins
Yield 24 servings (serving size: 1 crostino)
This festive Sicilian-style topping livens up the earthy flavor of escarole with sweet raisins and savory olives and capers. The red pepper flakes add an appealing spark of heat.

Ingredients

  • 24 (1/2-inch-thick) slices French bread
  • 4 teaspoons olive oil, divided
  • 1 pound escarole, coarsely chopped
  • 1 8 small oil-cured ripe olives, pitted and coarsely chopped
  • 1/2 cup sliced bottled roasted red bell peppers
  • 1/3 cup golden raisins
  • 3 large garlic cloves, minced
  • 3 tablespoons capers
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 54
  • fat 2.1 g
  • satfat 0.4 g
  • protein 1.2 g
  • carbohydrate 8.7 g
  • cholesterol 0 mg
  • iron 0.5 mg
  • sodium 162 mg
  • caloriesfromfat 32 %
  • fiber 1.4 g
  • calcium 20 mg

How to Make It

  1. Preheat oven to 375°.

  2. Brush 1 side of bread slices with 3 teaspoons oil; place on a baking sheet and bake at 375° for 10 minutes or until lightly toasted.

  3. Heat 1 teaspoon oil in a large nonstick skillet. Add escarole, and cook 2 to 3 minutes or until escarole wilts. Add olives and next 5 ingredients; sauté 2 minutes. Drain escarole mixture.

  4. Top each bread slice with about 2 tablespoons escarole mixture. Serve immediately.

Oxmoor House Healthy Eating Collection