July 23, 2010

Roasted Red Pepper Crostini: This one's a keeper

I tried out this recipe last night when a bunch of girlfriends and I got together for a craft night. I had seen it in my Real Simple magazine and it looked good, so I was happy to have an opportunity to try it out, and I can't wait to make it again. It was delicious! So if you are looking for a yummy appetizer, this is it. Enjoy!

Greg Brown’s Roasted Red Pepper Crostini

Serves 8 (makes 24 crostini) Hands-On Time: 20m Total Time: 1hr 20m


  • 2 red bell peppers
  • 2 heads garlic
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 24 baguette slices
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup crumbled Feta (2 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley or basil


  1. Heat broiler. On a broilerproof baking sheet, broil the peppers, turning occasionally, until charred, 8 to 12 minutes. Wrap each pepper in a paper towel; let cool for 10 minutes. Use the paper towels to slide off the skins. Remove the seeds and cut the peppers into strips.
  2. Heat oven to 400° F. Slice ½ inch off the top of each head of garlic and place the garlic on a sheet of foil. Drizzle with 1 tablespoon of the oil and season with 1/8 teaspoon each salt and pepper; wrap tightly. Roast until tender, 45 to 55 minutes. Squeeze the cloves from their skins.
  3. Meanwhile, place the baguette slices on a baking sheet and brush with the remaining 2 tablespoons of oil. Bake until golden brown, 6 to 8 minutes.
  4. In a small bowl, mix the cream cheese and Feta. Top the baguette slices with the cheese mixture, garlic cloves, peppers, and parsley/basil.

1 comment:

Brian, Emily, Violet, and Jack said...

This was SO yummy! Thanks for bringing it last night friend, and thanks for the recipe!