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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
- 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.
- thinly slice peppers into short pieces.
- mix cheeses together until well blended, spread onto crostini drizzle with garlic infused olive oil and garnish with a piece of bell pepper.
- bake at 325 until warm.