Greg Brown’s Roasted Red Pepper Crostini

Greg Brown's Roasted Red Pepper Crostini
Katherine Wolkoff
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preparation
20
minutes
cooking
80
minutes
Serves 8 (makes 24 crostini)

Ingredients

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

Directions

  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.
Greg Brown
July 2010

Nutritional Information

  • Per Serving
  • Calories 258
  • 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
What does this mean? See Nutrition 101.

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