Roasted Red Pepper and Escarole Crostini

recipe
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.

Yield:

24 servings (serving size: 1 crostino)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 14 Minutes

Nutritional 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

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

Preparation

Preheat oven to 375°.

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.

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.

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

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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