To prepare crostini: Preheat oven to 350 degrees. Cut the bread on the diagonal into ¼-inch thick slices. Spread on baking sheets and brush lightly...
– 1 French baguette
– 3 tablespoons extra virgin olive oil
– ½ teaspoon Herbes de Provence or fines herbs or dried basil
– 2 tablespoons finely chopped sweet onion
– 1 jar (7 ounces) roasted red bell peppers
– ½ teaspoon minced garlic
– 2 tablespoons minced fresh basil
– 2 tablespoons minced Italian parsley
– 2 tablespoons capers, drained
– ¼ cup pine nuts, coarsely chopped
– ½ teaspoon kosher salt
– ¼ teaspoon ground black pepper
– ½ teaspoon sugar
– 3 teaspoons balsamic vinegar
– 2 teaspoons extra virgin olive oil
1. To prepare crostini: Preheat oven to 350 degrees. Cut the bread on the diagonal into ¼-inch thick slices. Spread on baking sheets and brush lightly with olive oil, then sprinkle with herbs. Bake about 8 to 10 minutes or until golden. Rotate sheets halfway through the baking time. Cool, then store in food-grade, zip-top bags.
2. To prepare the salsa: Put the onion into a small bowl and cover with cold water. Set aside 10 minutes, then drain. Press water out of onions with a paper towel. Drain the red peppers and rinse with cold water. Drain well again, and pat with a paper towel. Chop peppers coarsely. Combine with onions.
3. Add garlic, basil, parsley, capers, pine nuts, salt, pepper, sugar, vinegar and olive oil. Mix completely. Cover and refrigerate overnight to blend flavors. Assemble up to an hour in advance; cover loosely.
Quicker version : The salsa can also be spooned on top of pita chips.
Data per crostini
Saturated fat 0.38g
Monounsaturated fat 1.65g
Polyunsaturated fat 0.63g
Adapted from “Cocktail Food: 50 Finger Foods with Attitude” by Mary Corpening Barber and Sara Corpening Whiteford.