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Olive Bread Crostini with Red Pepper Spread

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"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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45 m servings 56 cals
Original recipe yields 12 servings

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  1. Mash 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
  4. Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
  5. Top each crostini with 3/4 tablespoon red pepper spread just before serving.


  • 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.

Nutrition Facts

Per Serving: 56 calories; 3.7 g fat; 5 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 521 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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