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Greg Brown’s Roasted Red Pepper Crostini

Greg Brown's Roasted Red Pepper Crostini
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Serves 8 (makes 24 crostini)| Hands-On Time: | Total Time:



  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.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 258
  • Fat 12g
  • Sat Fat 5g
  • Cholesterol 21mg
  • Sodium 404mg
  • Protein 8g
  • Carbohydrate 30g
  • Sugar 3g
  • Fiber 2g
  • Iron 2mg
  • Calcium 73mg
What does this mean? See Nutrition 101 .

Quick Tip

Olive oil and pan
A pouring spout makes it easier to drizzle your olive oil. Find one at a kitchen shop.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.