Roasted Red Pepper And Ripe Olive Crostini

Roasted Red Pepper And Ripe Olive Crostini
Photo by Oxmoor House

Ingredients

  • 16 (1/4-inch thick) slices diagonally cut French baguette
  • ½ teaspoon minced garlic (about 1/2 clove)
  • 1 (4 1/4-ounce) can chopped ripe olives, drained
  • 16 (1/4-inch thick) slices diagonally cut French baguette
  • ½ teaspoon minced garlic (about 1/2 clove)
  • 1 ½ tablespoons red wine vinegar
  • 1 (4 1/4-ounce) can chopped ripe olives, drained
  • + 7 more ingredients
    • ¼ cup (1 ounce) crumbled feta cheese with basil and tomato
    • 1 ½ tablespoons red wine vinegar
    • Cooking spray
    • 1 tablespoon dried basil, divided
    • ¼ cup (1 ounce) crumbled feta cheese with basil and tomato
    • 1 (15-ounce) jar roasted red peppers, drained and finely chopped
    • Cooking spray

Place bread slices on a baking sheet; coat with cooking spray, and sprinkle evenly with 1 1/2 teaspoons basil. Bake at 350° for 15 minutes or until golden and crispy. Remove bread slices from baking sheet to a wire rack; let cool completely. Combine olives, remaining basil, vinegar, and garlic in...

View full recipe at My Recipes

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