Food trends come and go, but I never, ever stop loving the simpler, classic flavor combos. Roasted peppers with basil? Can you imagine such a partnership falling out of fashion? And I also never tire of assembling crostini for appetizers, for a quick lunches making the most of some leftovers paired up with a salad, and just for snacks.
And if you are roasting peppers, roast extra. This is just a sensible rule of thumb no matter what. You may also blister them up on the grill instead of under the broiler. About the same amount of time, just turn them every 2 minutes.
And once you have those leftover peppers, try this Grilled Cheese with Roasted Peppers, Peach and Roasted Red Pepper Salsa, or maybe this Artichoke, Feta and Roasted Pepper Couscous Salad. Once I have a few roasted peppers in the oven, I go on a roasted pepper spending spree.
And you know that basil oil, that’s not bad for drizzling on that grilled cheese or that couscous salad. Or some roasted vegetables. Or a quesadilla. And there’s always Roasted Cherry Tomatoes with Burrata and Basil Oil.
You could hit the top of these crostini with a dusting of Parmesan if you like, in addition to or instead of the basil oil. Ooh-wee. Hey, happy summer to you all.
Other crostini you also might like:
- Creamy Mushrooms with Marsala Crostini
- Prosciutto, Asian Pear and Blue Cheese Crostini
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
- Avocado And Cannellini Bean Crostini With Gremolata
Roasted Pepper Crostini with Basil Oil
- 2 red bell peppers
- 24 slices of baguette
- 2 tablespoons unsalted butter softened
- Kosher salt and freshly ground pepper to taste
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- Preheat the broiler, and place the rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the peppers on the foil, and place the baking sheet under the broiler. As the side facing the heat bubbles and starts to blacken, after about 2 minutes, turn the pepper to the next side. After about 4 turns, and 8 minutes, the peppers should be blistered all over. Place the peppers in a bowl, (then change the heat in the oven to 425°F and place a baking sheet in the oven), cover with a dishtowel and let them steam. After about 5 minutes take off the dishtowel, and when they cool enough to handle, peel of the skin, and pull them apart so you can remove the seeds and core. Cut the peppers into pieces just the right size to fit in the crostini slices.
- While the peppers are cooling, adjust the oven to 350°F. Line a rimmed baking sheet with foil and spray with nonstick spray if you have it. Lightly spread each of the baguette slices with the butter, and season with salt and pepper. Place the bread on a baking sheet and toast for 3 minutes, until just barely firmed up. Set aside on the baking sheet.
- While you are toasting the crostini, in a mini chopper or food processor puree the basil with ¼ cup of the olive oil and salt and pepper to taste until well blended. If you don’t have a food processor just finely mince the basil and shake it with the oil in a small container.
- Place a square of roasted pepper on each crostini, and drizzle over some of the basil oil.
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