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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photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
25mins
Ingredients:
7
Yields:
30-40 crostini rounds
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
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