Roasted Pepper, Parmesan and Olive Crostini

Name: Roasted Pepper, Parmesan and Olive Crostini
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 1 baguette, cut into 24 1/4-inch-thick slices; 2 Tbsps chopped fresh parsley; 237 milliliters chopped pitted green olives; 2 Tbsps olive oil; 118 milliliters grated Parmesan; 2 yellow or red bell peppers, halved and seeded

Roasted Pepper, Parmesan and Olive Crostini might be just the hor d'oeuvre you are searching for. This recipe serves 15. One portion of this dish contains roughly 3g of protein, 5g of fat, and a total of 92 calories. This recipe is typical of Mediterranean cuisine. A mixture of baguette, olive oil, parmesan, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat oven to 375F.

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Oven

Brush both sides of bread slices with oil and arrange on a large baking sheet.

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Bread

Cooking Oil

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Baking Sheet

Bake until lightly browned and crisp, about 15 minutes, turning over halfway through.

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Oven

Let cool completely.

Preheat broiler to high; line a baking sheet with foil.

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Baking Sheet

Broiler

Aluminum Foil

Place peppers, skin side up, on baking sheet and broil until blackened, 10 to 12 minutes.

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Peppers

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Baking Sheet

Transfer to a paper bag, seal bag and allow peppers to steam for 10 minutes. Hold peppers under cold running water to remove skin. Pat dry with paper towels and chop.

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Peppers

Water

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Paper Towels

Mix peppers, Parmesan, olives and parsley in a bowl.

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Parmesan

Parsley

Peppers

Olives

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Bowl

Spread each crostini with 1 Tbsp. of pepper mixture.

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Crostini

Pepper

Spread

Serve at room temperature.

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Ingredients

Servings:

baguette, cut into 24 1/4-inch-thick slices 2Tbsps

chopped fresh parsley 237milliliters

chopped pitted green olives 2Tbsps

olive oil 118milliliters

grated Parmesan 2

yellow or red bell peppers, halved and seeded

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.