Roasted Pepper, Parmesan And Olive Crostini
- 1 baguette, cut into 24 1/4-inch-thick slices
- 2 tablespoons olive oil
- 2 yellow or red bell peppers, halved and seeded
- 1/2 cup grated Parmesan
- 1 cup chopped pitted green olives
- 2 tablespoons chopped fresh parsley
- Preheat oven to 375u0b0F. Brush both sides of bread slices with oil and arrange on a large baking sheet. Bake until lightly browned and crisp, about 15 minutes, turning over halfway through. Let cool completely.
- Preheat broiler to high; line a baking sheet with foil. Place peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes. Transfer to a paper bag, seal bag and allow peppers to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.
- Mix peppers, Parmesan, olives and parsley in a bowl. Spread each crostini with 1 Tbsp. of pepper mixture. Serve at room temperature.
- Note: Nutritional analysis is per piece.
baguette, olive oil, red bell peppers, parmesan, green olives, parsley
Taken from www.myrecipes.com/recipe/pepper-parmesan-crostini (may not work)