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| Olive Bread Crostini with Red Pepper Spread |
"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."
Ingredients :
- 1 small garlic, minced
- 1/2 teaspoon salt
- 1 (12 ounce) jar roasted red peppers, drained and dried with a paper towel
- 3 tablespoons olive oil, divided
- 2 tablespoons chopped fresh basil
- 1 1/2 teaspoons balsamic vinegar
- 1/2 teaspoon packed brown sugar
- 1/4 teaspoon ground black pepper
- 12 (1/4 inch thick) slices olive bread, halved diagonally
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 45M |
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- 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.
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.
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