Crostini with two toppings

48 Servings

Ingredients

Quantity Ingredient
14 ounces French Bread; cut diagonally in 48 slices
2 tablespoons Olive oil
1 Green; red & yellow peppers, cut in narrow strips
1 cup Thin red onion slivers
2 teaspoons Minced garlic
½ teaspoon Salt
Freshly ground black pepper
2 tablespoons Grated Parmesan cheese -Tomato-Olive Topping---
2 cups Chopped cherry tomatoes
1 cup Chopped ripe olives
3 tablespoons Bottle or refrigerated pesto sauce
1 tablespoon Lemon juice
½ teaspoon Crushed red pepper

Directions

PEPPER TOPPING

Heat oven to 375°. Bake bread slices on a cookie sheet 12-15 minutes or until crisp and very lightly browned. Cool and wrap airtight.

Pepper Topping: Heat oil in large nonstick skillet. Add peppers and onions and saute 3-4 minutes until crisp-tender. Stir in garlic and salt. Saute 2 minutes longer or until peppers are tender. Refrigerate until about 1 hour before serving. Spoon on 24 of the toasts. Sprinkle with pepper and Parmesan cheese.

Tomato-Olive Toppings: Put tomatoes, olives, pesto, lemon juice and crushed pepper into a medium bowl. Stir until well blended. Refrigerate until about 1hour before serving. Spoon on remaining toasts.

Recipe by: Woman's Day - 12/16/97 Posted to MC-Recipe Digest V1 #933 by The Taillons <taillon@...> on Nov 29, 1997

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