Roasted Red Pepper and Escarole Crostini

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.


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


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


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.