OLIVE AND ROASTED PEPPER CROSTINI
Based on a recipe from Jill Sklar's and Annabel Cohen's book, Eating for Acid Reflux. They say in its intro, "An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini." I haven't tried this yet.
Provided by mersaydees
Categories European
Time 25m
Yield 30-40 crostini rounds
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
- Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
- Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
- Garnish with fresh basil leaves.
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Marwa Bakr
[email protected]Yum!
Kha Abro
[email protected]These crostini were so easy to make and they were delicious! I used a variety of olives and roasted peppers, and the goat cheese added a creamy richness. I will definitely be making these again.
Yamilet Gonzalez
[email protected]I followed the recipe exactly and the crostini turned out great! They were crispy and flavorful. I served them with a side of marinara sauce and they were a hit.
Brianna Corcoran
[email protected]These are the best crostini I've ever had! The flavors are so well-balanced and the texture is perfect. I will definitely be making these again.
Lilyanna Balowaara
[email protected]I love these crostini! They're so simple to make and they're always a crowd-pleaser. I've made them for parties, potlucks, and even just as a snack for myself.
Olapeju Adewumi
[email protected]This recipe was a hit at my last party! The crostini were so easy to make and they were a beautiful appetizer. The combination of olives, roasted peppers, and goat cheese was perfect.