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:

Ingredients

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.
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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