Roasted Red Pepper Crostini Recipe

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Roasted Red Pepper Crostini recipe is a vibrant and flavorful appetizer perfect for parties, picnics, or light snacks. Featuring charred sweet red peppers, creamy cheese, fresh herbs, and crispy toasted baguette slices, this Mediterranean-inspired dish is both elegant and easy to make. Ideal for summer gatherings or cozy winter nights, it’s a versatile starter that will impress your guests.

Ingredients
    For the Base (Crostini Bread)
  • 1 whole baguette (sliced into 12 thin pieces, about 1 cm thick)
  • 3 tbsp olive oil (for brushing)
  • 1 clove garlic (cut in half, for rubbing on toasted bread)
    • For the Roasted Red Pepper Spread
  • 2 large red bell peppers (charred and peeled)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp balsamic vinegar
  • 0.25 tsp salt (to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp chili flakes (optional, for heat)
    • For the Toppings
  • 100 g ricotta cheese (or cream cheese)
  • 2 tbsp fresh basil leaves (finely chopped)
  • 1 tbsp parsley (finely chopped)
  • 0.5 tbsp lemon zest
  • 1 tbsp feta cheese (crumbled, optional for garnish)
Instructions
    Roast the Red Peppers
  1. 1
    Preheat the oven to 220°C. Place the whole red peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until the skin is charred and blistered. Remove from oven, place in a bowl, and cover with a plate or plastic wrap for 5 minutes to steam. Peel off the skins, remove seeds, and roughly chop.
    2. Make the Pepper Spread
  2. 2
    In a blender or food processor, add roasted red peppers, olive oil, balsamic vinegar, salt, black pepper, and chili flakes (if using). Blend until smooth and creamy. Taste and adjust seasoning if needed.
    3. Toast the Crostini
  3. 3
    Lower oven temperature to 200°C. Arrange baguette slices on a baking tray, brush lightly with olive oil, and bake for 8–10 minutes, flipping halfway, until golden and crisp. Once done, gently rub each slice with the cut side of garlic for extra flavor.
    4. Assemble the Crostini
  4. 4
    Spread a thin layer of ricotta cheese on each toasted slice. Add a spoonful of roasted red pepper spread on top. Sprinkle with fresh basil, parsley, and a touch of lemon zest. Garnish with crumbled feta if desired.
    5. Serve
  5. 5
    Arrange on a serving platter and enjoy warm or at room temperature. Perfect with iced tea, sparkling water, or light wine alternatives.
Note

Storage: The roasted red pepper spread can be refrigerated in an airtight container for up to 3 days. Assemble crostini just before serving for best texture.

Variation: Try topping with grilled zucchini slices, olives, or caramelized onions for added flavor.

Cheese Alternatives: For a lighter version, use Greek yogurt instead of ricotta.

Keywords: easy appetizer, roasted red pepper recipe, crostini, Mediterranean snack, party food
Read it online: https://petitepanini.com/recipe/roasted-red-pepper-crostini-recipe/