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Total Time
20mins
Prep 10 mins
Cook 10 mins

From the Holiday cookbook given in the post and courier in 1988. Recipe by chef Celia Cerasoli- Celia's Porta Via

Ingredients Nutrition

Directions

  1. Note for crostini- thinkly slice loaves of day-old french bread or italian bread. spread slices in a single layer on sheet pan and toast in oven at 375 until crispy.
  2. thinly slice peppers into short pieces.
  3. mix cheeses together until well blended, spread onto crostini drizzle with garlic infused olive oil and garnish with a piece of bell pepper.
  4. bake at 325 until warm.