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.

RuthE

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.

  • Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.

  • 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

56 calories; protein 0.9g 2% DV; carbohydrates 5g 2% DV; fat 3.7g 6% DV; cholesterolmg; sodium 521.5mg 21% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/20/2018
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 balance the sweet. If you stick with the olive loaf than you may be very satisfied with this as is. Read More