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Roasted Red Pepper And Ripe Olive Crostini

Oxmoor House JANUARY 2001

  • Yield: 16 servings (serving size: 1 crostini)
  • Cook time: 15 Minutes
  • Prep time: 15 Minutes
  • Stand: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 1.5g
  • Saturated fat: 0.5g
  • Protein: 1.1g
  • Carbohydrate: 5.6g
  • Fiber: 0.5g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 223mg
  • Calcium: 23mg

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Roasted Red Pepper And Ripe Olive Crostini Recipe