Crostini With Cheese Torta & Marinated Bell Peppers
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 large roasted sweet peppers (red & yellow, see our Basic Roasted Red Peppers)
- 29.58 ml balsamic vinegar or 29.58 ml red wine vinegar
- 29.58 ml extra virgin olive oil
- 14.79 ml fresh parsley, minced
- 14.79 ml fresh basil, minced
- 14.79 ml capers
- 1 small garlic clove, finely minced
- salt and black pepper, freshly ground (to taste)
- 226.79 g package cream cheese, room temperature
- 113.39 g package feta cheese (flavored with basil and tomato or plain feta)
- 85.04 g goat cheese (preferably "fresh young")
- 29.58 ml pine nuts, toasted
- fresh basil (for garnish)
- 1 loaf bread (for Plain Crostini, crusty baguette or chewy "peasant-style" bread)
directions
- Dice roasted bell peppers into squares.
- Combine vinegar, oil, herbs, capers, and garlic. Add salt and pepper.
- Marinate 30 minutes.
- In a small bowl, blend cream cheese, feta, and goat cheese until smooth.
- Shape into a mound on a large serving plate; slightly flatten the top.
- Pour peppers over cheese; garnish with pine nuts and basil. Surround with crostini.
- For Plain Crostini: Preheat oven to 300 degrees. Cut bread into 1/2-inch slices; cut large slices in half. Toast on a baking sheet for 20-25 minutes. When golden brown, rub with garlic if desired. Brush with extra virgin olive oil or melted butter. Bread can also be pan-fried in oil or butter.
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RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.