Best 3 Olive And Roasted Pepper Crostini Recipes

**Dive into a culinary journey with our Olive and Roasted Pepper Crostini, a tantalizing appetizer that blends the vibrant flavors of the Mediterranean.**

**This delectable dish features crispy crostini, topped with a savory spread of roasted red peppers, tangy olives, and a hint of garlic, all drizzled with a balsamic glaze that adds a touch of sweetness.**

**Indulge in three variations of this delightful appetizer:**

1. **Classic Olive and Roasted Pepper Crostini:** Experience the harmonious balance of juicy roasted peppers and briny olives, complemented by a drizzle of balsamic glaze.

2. **Creamy Goat Cheese and Olive Crostini:** Savor the creamy richness of goat cheese paired with the robust flavors of olives and roasted peppers, finished with a balsamic glaze drizzle.

3. **Sun-Dried Tomato and Olive Crostini:** Delight in the burst of tangy sun-dried tomatoes, combined with the savory notes of olives and roasted peppers, drizzled with balsamic glaze.

Let's cook with our recipes!

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Roasted Garlic Crostini with Assorted Toppings image

Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.

Provided by Wolfgang Puck

Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter

Yield Makes 4 servings

Number Of Ingredients 21

Ingredients

For the roasted garlic:
4 heads garlic
1/4 cup olive oil
For the crostini:
12 slices of baguette or country-style Italian bread, sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
Pureed garlic from 4 whole roasted heads of garlic (see above)
Assorted topping options:
Shaved Parmesan, dry jack or Gruyère cheese
Fresh, creamy goat cheese, at room temperature
Roasted red bell peppers, home-roasted or bottled, cut into thin strips
Prepared tapenade (black olive and anchovy paste)
Oil-packed sun-dried tomatoes, cut into thin strips
Capers, drained
Roma tomatoes, thinly sliced, or halved, seeded, and diced
Fresh basil leaves, cut into fine julienne strips or left whole
Crushed red pepper flakes
Balsamic vinegar
Thinly sliced prosciutto
Anchovy fillets packed in olive oil, drained
Fresh mozzarella cheese, sliced

Steps:

1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

OLIVE AND ROASTED PEPPER CROSTINI

Olive and Roasted Pepper Crostini image

Based on a recipe from Jill Sklar's and Annabel Cohen's book, Eating for Acid Reflux. They say in its intro, "An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini." I haven't tried this yet.

Provided by mersaydees

Categories European

Time 25m

Yield 30-40 crostini rounds

Number Of Ingredients 7

Ingredients

1 French baguettes or 1 whole grain baguette
1/2 cup extra virgin olive oil
1 cup kalamata olive, pitted and chopped
2 red bell peppers or 2 yellow bell peppers, roasted
1 cup asiago cheese, shredded
fresh parsley, chopped (garnish)
1 bunch basil leaves (garnish)

Steps:

Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
Garnish with fresh basil leaves.

ROASTED PEPPER CROSTINI

Roasted Pepper Crostini image

So simple, yet so delicious. This three-ingredient appetizer features a variety of peppers blackened on the grill, drenched in olive oil, and served over toasty grilled bread. Perfect as a camping appetizer, or make it in mass quantities for that big barbecue you have planned this summer.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 5

Ingredients

Peppers - a variety ranging from sweet to slightly spicy (depending on tastes - 6 large, 8 medium, or 12 small (or a mix))
1/3 cup olive oil + 2 tablespoons more for brushing bread
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 loaf rustic country-style bread (cut into 1/2-inch thick slices)

Steps:

Seed and core pepper. Cut into 1 1/2-inch wide strips. Place in a large bowl and drizzle in 1/3 cup olive oil. Toss until well-coated. Add the salt and pepper; toss again.
Heat a grill to medium, about 375 degrees Fahrenheit. Move peppers from bowl to grill, reserving remaining olive oil in the bowl. Cook peppers until blistered on one side and beginning to blacken around the edges; carefully flip with tongs and cook until the other side is blistered and the peppers are soft - about 20 minutes total. Transfer peppers back to the bowl with the oil. Toss and cover with foil until ready to serve.
Brush both sides of the bread with the remaining 2 tablespoons olive oil. Grill bread until toasted on the edges and warmed through, 1-2 minutes per side. Set toasts on a board or plate and top with peppers. Drizzle with remaining olive oil from the bowl. Serve.

Tips:

Use a good quality olive oil. This will make a big difference in the flavor of the crostini.
Choose ripe, flavorful tomatoes. This will also help to ensure that the crostini are delicious.
Don't overcrowd the baking sheet. This will prevent the crostini from cooking evenly.
Watch the crostini carefully while they are baking. They can burn easily.
Serve the crostini warm or at room temperature. They are best enjoyed fresh from the oven.

Conclusion:

These olive and roasted pepper crostini are a delicious and easy appetizer that is perfect for any occasion. They are also a great way to use up leftover roasted peppers. The combination of olives, roasted peppers, and cheese is a classic flavor combination that is sure to please everyone. So next time you are looking for a quick and easy appetizer, give these crostini a try. You won't be disappointed!