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Olive Bread Crostini with Red Pepper Spread Recipe

Recipe by: RuthE

"Keep a loaf of olive bread in the freezer and a jar of roasted peppers in your pantry, and you can whip up this simple, savory appetizer anytime."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In45 m
  • 1Mash garlic and salt into a paste using a mortar and pestle; transfer to a food processor. Add roasted red peppers and 1 tablespoon oil; pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.
  • 2Preheat oven to 350 degrees F (175 degrees C).
  • 3Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
  • 4Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
  • 5Top each crostini with 3/4 tablespoon red pepper spread just before serving.
Footnotes
  • Cook's Notes:
  • Crostini can be toasted 4 hours ahead and kept at room temperature. Red pepper spread can be made 2 days ahead and kept chilled and covered.
Ingredients
  • 12 servings
  • 56 cals
  • 1 small garlic, minced
  • 1/2 teaspoon salt
  • 1 (12 ounce) jar roasted red peppers, drained and dried with a paper towel
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh basil
  • 1 1/2 teaspoons balsamic vinegar
  • 1/2 teaspoon packed brown sugar
  • 1/4 teaspoon ground black pepper
  • 12 (1/4 inch thick) slices olive bread, halved diagonally
Nutrition

Amount per serving ( 5 total)

  • Calories:
    56
    3%
  • Fat:
    3.7
    6%
  • Carbs:
    5
    2%
  • Protein:
    0.9
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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