Olive and Roasted Pepper Crostini

Total Time
15 mins
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.

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  1. Preheat oven to 350°F Prepare baking sheet by spraying with nonstick cooking spray.
  2. Slice baguette and brush rounds with olive oil. Sprinkle the next 4 ingredients over the rounds and place on prepared baking sheet.
  3. Bake for 10 minutes until the edges of the breads are crunch and the topping is hot.
  4. Garnish with fresh basil leaves.