Olive Bread Crostini With Red Pepper Spread Recipes

OLIVE BREAD CROSTINI WITH RED PEPPER SPREAD

Steps:

• 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.
• 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.

CROSTINI WITH ROASTED RED PEPPER AND FETA

Steps:

• To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
• Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
• Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
• Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
• Bake at 350°F for 5-7 minutes.
• Garnish with Italian parsley and serve.