Crostini Ai Pepperoni Arrostiti (Crostini with Sweet Peppers)
In Italian, “crostini” means “little toasts.” Crostini are made by slicing a French or Italian bread stick or baguette. Then rubbing with garlic and olive oil and toasting or grilling until crisp.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
sweet red bell peppers
|
|
|
| 3 | tablespoons |
olive oil
|
|
| 2 | cloves |
garlic
1 1/2 minced, 1/2 whole for rubbing bread |
|
|
salt and black pepper
to taste |
*
|
||
| 3 | tablespoons |
parsley leaves
chopped |
|
| 5 | ounces |
bread, french baguette
6 crostini slices, up to 1/2 a baguette |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
sweet red bell peppers
|
|
| 45 | ml |
olive oil
|
|
| 2 | cloves |
garlic
1 1/2 minced, 1/2 whole for rubbing bread |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
parsley leaves
chopped |
|
| 144.5 | ml/g |
bread, french baguette
6 crostini slices, up to 1/2 a baguette |
|
Directions
Roast, seed and slice the peppers.
Warm the olive oil in a large sauté pan.
Add the sliced peppers and garlic and cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn.
Add the salt, pepper and parsley and cook for another 2 minutes.
To make the Crostini:
Cut bread stick or baguette on the bias into ½ inch thick slices. Rub both sides of each piece with garlic and brush with olive oil.
Toast or grill until crispy on the outside but still soft inside. Set aside.
Either ladle the mixture onto the grilled bread or purée the mixture and spoon over the crostini.
Serve immediately.
