Prep 15 mins
Cook 10 mins
Based on a recipe from Jill Sklar’s and Annabel Cohen’s book, Eating for Acid Reflux. They say in its intro, “An appetizer you can make in a hurry, these crostini are delicious as appetizers, to serve with soup or salad or anytime you need a quick snack. They exclude reflux triggers like tomatoes and garlic, yet still retain the flavors that make these such a popular appetizer choice. For variety, add ingredients, change ingredients, and develop your own repertoire of crostini.” I haven’t tried this yet.
- 1 French baguettes or 1 whole grain baguette
- 1⁄2 cup extra virgin olive oil
- 1 cup kalamata olive, pitted and chopped
- 2 red bell peppers or 2 yellow bell peppers, roasted
- 1 cup asiago cheese, shredded
- fresh parsley, chopped (garnish)
- 1 bunch basil leaves (garnish)
- Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
- Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
- Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
- Garnish with fresh basil leaves.
Mmmm, yummy and so colorful too! I scaled the recipe down, used jarred roasted red peppers, and whole grain French bread. Thanks for a yummy lunch! Made for being the VIP in the Vegetarian swap!