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Olive Bread Crostini with Red Pepper Spread

Rated as 4.5 out of 5 Stars
18

"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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Ingredients

45 m servings 56
Original recipe yields 12 servings

Directions

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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.

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.

Nutrition Facts


Per Serving: 56 calories; 3.7 5 0.9 0 521 Full nutrition

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Reviews

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We thought the spread was a bit sweet so I added some cumin. We used baguette instead of an olive loaf. Next time, I will cut back (or cut out) the brown sugar and add kalamata olives to balan...