1/1 Photo of Olive and Roasted Pepper Crostini
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.
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- 1Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
- 2Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
- 3Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
- 4Garnish with fresh basil leaves.
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Nutritional Facts for Olive and Roasted Pepper Crostini
Serving Size: 1 (584 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 80.7
- Calories from Fat 41
- Total Fat 4.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 131.4 mg
- Total Carbohydrate 8.6 g
- Dietary Fiber 0.7 g
- Sugars 0.3 g
- Protein 1.4 g
The following items or measurements are not included: