Greg Brown’s Roasted Red Pepper Crostini
Serves 8 (makes 24 crostini)| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.
- In a small bowl, mix the cream cheese and Feta. Top the baguette slices with the cheese mixture, garlic cloves, peppers, and parsley.
- 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 .