Olive Bread Crostini with Red Pepper Spread

Olive Bread Crostini with Red Pepper Spread

RuthE

"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."
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Ingredients

45 m servings 56 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 56 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 521 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
  4. Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
  5. Top each crostini with 3/4 tablespoon red pepper spread just before serving.

Footnotes

  • 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.

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