Roasted Red Pepper And Ripe Olive Crostini

Roasted Red Pepper and Ripe Olive Crostini Recipe
Photo: Oxmoor House

Yield:

16 servings (serving size: 1 crostini)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes
Stand: 15 Minutes

Nutritional Information

Calories 45
Fat 1.5 g
Satfat 0.5 g
Protein 1.1 g
Carbohydrate 5.6 g
Fiber 0.5 g
Cholesterol 1 mg
Iron 0.5 mg
Sodium 223 mg
Calcium 23 mg

Ingredients

16 (1/4-inch thick) slices diagonally cut French baguette
Cooking spray
1 tablespoon dried basil, divided
1 (4 1/4-ounce) can chopped ripe olives, drained
1 1/2 tablespoons red wine vinegar
1/2 teaspoon minced garlic (about 1/2 clove)
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
1 (15-ounce) jar roasted red peppers, drained and finely chopped

Preparation

Place bread slices on a baking sheet; coat with cooking spray, and sprinkle evenly with 1 1/2 teaspoons basil. Bake at 350° for 15 minutes or until golden and crispy. Remove bread slices from baking sheet to a wire rack; let cool completely.

Combine olives, remaining basil, vinegar, and garlic in a small bowl; gently stir in cheese and peppers. Let stand 15 minutes.

Spoon 2 tablespoons olive mixture onto each bread slice.

Note:

This easy appetizer can be prepared ahead of time. Assemble the red pepper-olive mixture, cover it with plastic wrap, and store it in the refrigerator for up to 8 hours. Then, spoon the mixture on the baguette slices before guests arrive.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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