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