Best Olive Bread Crostini With Red Pepper Spread Recipes

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OLIVE ROSEMARY CROSTINI



Olive Rosemary Crostini image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 cloves garlic, cracked away from skin
1/4 cup extra-virgin olive oil
1 small loaf crusty bread, sliced
1/4 pound Sicilian oil-cured black, pitted and chopped
1/4 pound green olives, pitted and chopped
3 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped from stems

Steps:

  • Heat 2 cloves garlic in oil over low heat in a small skillet. Char bread slices under hot broiler to brown on both sides. Dab charred bread with garlic oil using a pastry brush. Place reserved oil in a small bowl with chopped olives. Place garlic cloves on a cutting board and pile together with capers, red pepper flakes and rosemary leaves. Finely chop garlic and herb mixture. Combine garlic-herb mixture with olives and oil in a small bowl. To assemble crostini, spread olive tapenade on toasts and enjoy!

CROSTINI WITH ROASTED RED PEPPER AND FETA



Crostini With Roasted Red Pepper and Feta image

From the April 2004 issue of Southern Living. I'm sure garbanzo beans would make a good substitute for the Northern beans. Original recipe called for jarred roasted peppers, but I chose to roast my own.

Provided by COOKGIRl

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves, unpeeled
4 1/2 tablespoons olive oil
1 (15 ounce) can great northern beans, rinsed and drained
2 medium red bell peppers, roasted
1 tablespoon red wine vinegar (or tarragon vinegar)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces feta cheese, crumbled
1 loaf French baguette
fresh Italian parsley (to garnish)

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.

Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8

ROASTED RED PEPPER PESTO CROSTINI



Roasted Red Pepper Pesto Crostini image

Make and share this Roasted Red Pepper Pesto Crostini recipe from Food.com.

Provided by little_wing

Categories     < 30 Mins

Time 25m

Yield 24 crostini

Number Of Ingredients 12

1 baguette, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil, plus
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled
2 roasted red peppers, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated parmigiano-reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 pinch cayenne pepper
salt & freshly ground black pepper, to taste
4 ounces goat cheese

Steps:

  • Preheat an oven to 350°F.
  • Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil.
  • Lightly toast both sides of bread in oven.
  • While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.
  • In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.
  • Place the crostini in a single layer on a baking sheet.
  • Spread about 2 teaspoons of the goat cheese on each crostini.
  • Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto.
  • Sprinkle with the remaining 1 Tbs. parsley.

Nutrition Facts : Calories 170.2, Fat 5.3, SaturatedFat 1.7, Cholesterol 4.2, Sodium 254.3, Carbohydrate 24.5, Fiber 1.1, Sugar 1.2, Protein 6.4

OLIVE AND ROASTED PEPPER CROSTINI



Olive and Roasted Pepper Crostini image

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

1 French baguettes or 1 whole grain baguette
1/2 cup extra virgin olive oil
1 cup kalamata olive, pitted and chopped
2 red bell peppers or 2 yellow bell peppers, roasted
1 cup asiago cheese, shredded
fresh parsley, chopped (garnish)
1 bunch basil leaves (garnish)

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.

CROSTINI WITH OLIVES AND FETA SPREAD



Crostini With Olives and Feta Spread image

This is a fantastic weekend appetizer. This can be prepared up to two days ahead, covered, and refrigerated until ready to use, actually it tastes even better if prepared ahead of time. The recipe may be doubled if desired. Prep time includes baking the crostini.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

1 loaf baguette-style French bread (unsliced)
4 ounces sun-dried tomatoes packed in oil
1/4 cup chopped kalamata olives or 1/4 cup ripe olives
1 -2 cloves fresh minced garlic (or to taste)
1 (3 ounce) package cream cheese, softened
4 ounces feta cheese, crumbled
2 tablespoons milk
shredded fresh basil (to garnish)

Steps:

  • To make crostini: partially freeze the unsliced bread loaf.
  • Cut into 40 (1-inch-thick) slices.
  • Arrange on a cookie sheets.
  • Drain the tomatoes, reserving oil.
  • Lightly brush one side of each slice with the reserved tomato oil or olive oil.
  • Bake in a 300 degree oven for 6 minutes; turn over the slices; bake for another 6 minutes more, or until golden brown.
  • Finely chop the drained tomatoes; stir in the olives and the minced garlic; set aside.
  • In a small bowl, beat the cream cheese until softened.
  • Beat in the feta cheese and milk until smooth.
  • Spread the feta/cream cheese mixture on top of the oiled side of the baked crostini.
  • Top with a small dollop of tomato mixture.
  • Garnish the crostini with shredded fresh basil.

Nutrition Facts : Calories 112.3, Fat 4.5, SaturatedFat 2.1, Cholesterol 10.2, Sodium 248.8, Carbohydrate 14.6, Fiber 1.1, Sugar 0.3, Protein 3.7

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