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.

Yield: 24 servings (serving size: 1 crostino)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 54
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Protein: 1.2g
  • Carbohydrate: 8.7g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 162mg
  • Calories from fat: 32%
  • Fiber: 1.4g
  • Calcium: 20mg


  • 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


  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.
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