Greg Brown’s Roasted Red Pepper Crostini

Photo by Katherine Wolkoff
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  • Serves 8 (makes 24 crostini)
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 258 calories
    • Fat 12 g
    • Sat Fat 5 g
    • Cholesterol 21 mg
    • Sodium 404 mg
    • Protein 8 g
    • Carbohydrate 30 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 73 mg


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


  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.