Best Crostini With Roasted Red Pepper And Feta Recipes

Crostini With Roasted Red Pepper and Feta image

Provided by COOKGIRl

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

4 garlic cloves, unpeeled
4 1/2 tablespoons olive oil
1 (15 ounce) can great northern beans, rinsed and drained
2 medium red bell peppers, roasted
1 tablespoon red wine vinegar (or tarragon vinegar)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces feta cheese, crumbled
1 loaf French baguette
fresh Italian parsley (to garnish)

Steps:

To roast the garlic and red bell peppers, first arrange the garlic cloves on a piece of foil, drizzle with some olive oil and fold foil to seal. Next place the whole bell peppers on the baking sheet. Drizzle about 1/2 tablespoon olive oil onto the peppers, turning to coat. Roast for about 15-20 at 425°F Watch carefully!
Once the garlic and roasted bell peppers are done, set aside to cool. In a food processor, squeeze the garlic out of their skin. Next peel the bell peppers, remove seeds and stem, chop coarsely and add to processor. Add 2 tablespoons olive oil, beans, vinegar, salt, pepper and half of feta. Pulse about 5 or 6 times or until combined.
Cut bread into 24 slices (1/4") on the diagonal. Arrange the bread slices on the baking sheet, and brush with remaining 2 tablespoons olive oil.
Spread the bell pepper-bean mixture on one side of each slice of bread. Lastly, sprinkle with remaining cheese.
Bake at 350°F for 5-7 minutes.
Garnish with Italian parsley and serve.

Nutrition Facts : Calories 227.6, Fat 8.7, SaturatedFat 2.5, Cholesterol 8.9, Sodium 469.8, Carbohydrate 30, Fiber 3.7, Sugar 1.4, Protein 7.8

Tomato Crostini with Whipped Feta image

Provided by Ina Garten

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Steps:

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.