Rating: 4 stars
26 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Greg Brown

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Credit: Katherine Wolkoff

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8 (makes 24 crostini)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

258 calories; fat 12g; saturated fat 5g; cholesterol 21mg; sodium 404mg; protein 8g; carbohydrates 30g; sugars 3g; fiber 2g; iron 2mg; calcium 73mg.
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