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Heart & Vascular Center

Roasted Bell Pepper-and-Olive Crostini

Serves: 32 appetizers
Serving size: 2 appetizers

Nutrition Facts (per serving):

  Calories:
114
  Fat:
2.7 g
  Protein:
3.3 g
  Sodium:
305 mg
  Fiber:
1.2 g 

Ingredients:

  • 2 large red bell peppers, roasted and peeled (about 1 pound)
  • 2 large yellow bell peppers, roasted and peeled (about 1 pound)
  • 2/3 cup sliced pitted kalamata olives
  • 2 Tablespoons thinly sliced fresh basil
  • 1 Tablespoon capers
  • 1 Tablespoon red wine vinegar
  • 1/8 teaspoon black pepper
  • 2 garlic cloves, minced
  • 32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted

Directions:

  1. Cut bell peppers into 1 x ¼ -inch julienne strips.  Combine bell pepper strips and next 6 ingredients in a bowl.  Cover bell pepper mixture, and let stand at room temperature 2 hours. 
  2. Spoon about 1 Tablespoon bell pepper mixture onto each bread slice.  Yield:  32 appetizers (serving size: 2 appetizers)

Note: Your may substitute 1/3 cup sliced green olives and 1/3 cup sliced black olives for kalamata olives, if desired.

Reprinted from Cooking Light Holiday Cookbook, 2005

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